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Preparation time
15 minutes
Total time:
1 hour 40 minutes
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Ingredients
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60 mL (4 tbsp.) olive oil, divided
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1 bone-in rack of pork loin, about 1.5 kg (3 lb.) (4 to 6 ribs, French trimmed)
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To taste, salt and freshly ground pepper
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340 g (3/4 lb.) small multi-coloured carrots, peeled
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750 mL (3 cups) cauliflower, cut into large florets
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2 fennel bulbs, quartered
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15 mL (1 tbsp.) chopped fresh thyme leaves
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15 mL (1 tbsp.) chopped fresh sage
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To taste, flat-leaf parsley, for serving
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Directions
- Preheat oven to 200°C (400°F).
- Pour 45 mL (3 tbsp.) of oil in a large roasting pan and place in oven. Season pork with salt and pepper on all sides. Remove roasting pan from oven and place pork gently in pan with fatty side in hot oil. Place in oven and roast for 15 minutes.
- In the meantime, combine carrots, cauliflower, fennel, thyme, sage, and remaining oil in a large bowl. Season
- with salt and pepper and arrange around pork.
- Return to oven and roast until a meat thermometer inserted in thickest part of cut reads 63°C (145°F), about 50 minutes. Transfer pork to a cutting board,
- cover in aluminum foil, and let rest for 10 minutes.
- Continue roasting vegetables until tender and caramelized, about another 10 minutes.
- Slice pork between each rib, setting cooking juices aside. Serve chops with vegetables drizzled with cooking juices. Garnish with parsley just before serving.
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