Orange Scented Pork Bake With Roasted Root Vegetables

Serves 6
Recipe By: Emeril Lagasse

5 lbs pork loin -- trimmed and cleaned boneless
10 clove garlic -- peeled
1 1/2 tablespoon Emerils Rib Rub
2 1/4 teaspoon salt
1 3/4 teaspoon freshly ground black pepper
3/4 cup freshly squeezed orange juice
7 tablespoon olive oil
3/4 lbs beets -- scrubbed well, trimmed and cut into quarters
2 med onions -- peeled cut into quarters
3 large parsnips -- peeled and cut in 1/2
3 large carrots -- peeled and cut in 1/2
1 lbs small red bliss potatoes -- cut into quarters
1 1/2 tablespoon minced shallots
2 cup chicken stock or low-sodium chicken broth
1/4 teaspoon chopped fresh thyme leaves
1 tablespoon cornstarch
1 tablespoon water


With a small, sharp knife, make 12 (1 1/2-inch deep) slits around the
outside of the pork loin. Cut 6 of the garlic cloves in half lengthwise
and insert one half clove into each slit. Rub the pork with the Rib Rub,
1 teaspoon of the salt, and 3/4 teaspoon of the pepper. Place the loin in
a zip-top plastic bag or glass dish and pour the orange juice and 3
tablespoons of the oil over the pork. Marinate in the refrigerator for 2
hours, turning occasionally. Remove the pork from the marinade and pat
dry. Transfer the marinade to a saucepan, bring to a boil, and reduce to
3 tablespoons, about 6 minutes. Set aside and reserve for the gravy.
Preheat the oven to 425 degrees F.

Combine the beets with 1 tablespoon of the olive oil, 1/4 teaspoon of
salt, and 1/4 teaspoon of the pepper in a small bowl. In a separate, large
bowl, combine the onions, parsnips, carrots, potatoes, remaining 4 garlic
cloves, and remaining 3 tablespoons olive oil and toss to combine. Season
with the remaining 1 teaspoon salt and remaining 3/4 teaspoon pepper.
Arrange mixed vegetables and the beets in the bottom of a small roasting
pan. Place the pork loin on top of the vegetables and roast for 20
minutes. Reduce the oven temperature to 325 degrees F and until an
instant-read thermometer registers 145 degrees F, 1 hour to 1 hour and 5
minutes

Transfer the pork to a cutting board to rest for 10 minutes. Tent the
pork and the vegetables with aluminum foil to keep warm. Add the reserved
pan juices, shallot, chicken stock, and thyme to the pan with the reduced
orange marinade. Bring mixture to a boil and cook until reduced by 1/3 in
volume, about 10 minutes. In a small bowl, whisk together the cornstarch
and water. Add to the gravy mixture and bring to a boil. Let the sauce
boil for 1 minute, whisking constantly. Remove from the heat and
carefully pour into a gravy boat. Carve the pork, arrange on a large
platter, and surround with the root vegetables. Pass the gravy at the
table.

Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 2 hours
Cook Time: 2 hours 15 minutes

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