Good Housekeeping Roast It!

GARLIC ROAST PORK WITH
ROOT VEGETABLES

Ask your butcher to loosen backbone from ribs for easier slicing.

ACTIVE TIME: 10 MIN · TOTAL TIME: 1 HR 40 MIN · MAKES: 8 MAIN-DISH SERVINGS

1 BONE-IN CENTER-CUT PORK LOIN
ROAST (4 POUNDS), TRIMMED

2 GARLIC CLOVES, CUT INTO THIN
SLIVERS

1½ TEASPOONS SALT

½ TEASPOON COARSELY GROUND PEPPER

2 SMALL SWEET POTATOES (1 POUND),
PEELED AND CUT INTO 2-INCH
CHUNKS

1 MEDIUM FENNEL BULB (1 POUND),
TRIMMED AND CUT INTO 8 WEDGES

1 SMALL RUTABAGA (1¼ POUNDS),
PEELED, HALVED, AND CUT INTO
½-INCH-THICK SLICES

2 PARSNIPS (8 OUNCES), PEELED AND
CUT INTO 1-INCH CHUNKS

2 TEASPOONS OLIVE OIL

1 Preheat oven to 350˚F. Cut about ten ½-inch-deep slits in pork and insert sliver of garlic in each. In cup, combine 1 teaspoon salt and ¼ teaspoon pepper; use to rub on pork. Place pork, fat side up, in large roasting pan (17" by 11½").

2 In large bowl, combine sweet potatoes, fennel, rutabaga, and parsnips. Sprinkle with oil, remaining ½ teaspoon salt and ¼ teaspoon pepper; toss to coat. Arrange vegetables around pork in roasting pan.

3 Roast pork and vegetables until meat thermometer inserted in thickest part of roast (not touching bone) reaches 155˚F, about 1 hour 30 minutes. Internal temperature of meat will rise on to 160˚F upon standing.

4 When roast is done, transfer to warm large platter; with slotted spoon, transfer vegetables to same platter. Cover with foil and let roast stand 10 minutes to set juices for easier carving.

5 Meanwhile, add 1 cup water to roasting pan; heat to boiling over medium-high heat, stirring until browned bits are loosened from bottom of pan. Remove pan from heat; skim and discard fat.

6 Remove and discard string, if any, from roast. Serve pork with vegetables and pan juice mixture.