Pork Loin & Vegetable Roast

Now that most of our friends and I have reached the upper limits of middle age, i.e., lower limits of “older people,” cooking presents different obstacles and challenges me to be more creative.

Pork with rub on V rack over veggies

Take, for instance, this dinner I am planning for six friends this weekend. My wife, Leslie, is a member of WeightWatchers and does not care for red meat. One guest does not eat mushrooms or raw tomatoes; another has a cholesterol problem, while someone else does not eat fish. Whether it’s allergies, taste preferences or health and weight issues, it does pay to survey your guests before planning the meal to be sure everyone has something they will enjoy enough to ask for your recipe.

The following dish meets the criteria of my expected company and is relatively inexpensive, easy to cook and with preparation before hand, leaves you free to mingle with your guests.

First, I’d like to say a word about the meat. Today’s pork is very different than it used to be. The livestock is bred to be leaner and more tender, thanks to a modern diet of grain supplemented with vitamins, protein and minerals. They are brought to market at a younger age before they have a chance to develop fat. While this meat is healthier, it presents problems because most of the fat is gone and the meat can dry out during the cooking process, resulting in a tough and tasteless dish.

Brining restores some of this moistness and taste, allowing a shorter cooking time and a tastier dish. (I want to touch on brining. I find that brining my chicken, turkey, pork and even some extra large shrimp makes a BIG difference in the end results.)

Also, pork used to be cooked to a temperature of 170°-185°, but today’s pork should cook to a range of 150°-160°, yielding a juicy, tender, slightly pink meat. These brining instructions are for pork roasts only. Brining times for other cuts of meat will vary.

Ingredients for the brine

·        1 gallon water

·        2 cups kosher salt

·        2 cups sugar

(Rick’s Tricks: you can add 7-8 whole peppercorns, a bay leaf, cloves or other spices.) For one-half gallon of water, use one cup salt and sugar, each. Submerge the meat entirely, cover and brine (let sit) for 12 to 18 hours in the refrigerator. Rinse twice before cooking. Dry with paper towels and do not salt any further.

(Rick's Tricks: 1. If you’re short on time, double the amount of salt and reduce the brining time in half; 2. To determine the amount of water needed, submerge meat in cold water, remove meat, and measure the water. Add or reduce salt proportionately. Use a heavy plate to keep the meat submerged.)

Ingredients for Pork & Vegetables

·        3 tsp. sugar

·        1 tbsp. rosemary leaves

·        3 tsp. fresh ground pepper, divided

·        ¼ tsp. ground cayenne pepper

·        6 cloves garlic, coarsely chopped

·        1 pork loin roast, 3 lbs., trussed

·        2 onions, peeled and quartered

·        3 zucchini, sliced in half-inch pieces

·        3 carrots, peeled and cut into half-inch chunks (or just use a small package of baby carrots)

·        2-3 medium red potatoes, quartered

·        1 lb. parsnips, peeled, trimmed, cut into one-inch slices

·        1 cup pesto (I buy mine at Costco, great value)

·        1 tbsp. grape seed oil (Note: can substitute with EVOO but use a bit more)

·        ½ to 1 cup dry white wine

·        ¾ to 1 cup chicken stock

·        3 tbsp. sweet butter

1. Mash first five ingredients (sugar, rosemary leaves, pepper, cayenne pepper and cloves) into a thick paste. (I use my grandmother’s brass mortar and pestle) and rub the solution evenly over the pork.

2. Toss prepared vegetables in bottom of a large roasting pan with pesto, oil, wine, chicken stock and add a tsp. of salt and pepper. Toss veggies thoroughly.

3. Place pork on a v-rack over the veggies and place in a preheated oven at 425° for 30 minutes.

4. Turn roast over, reduce heat to 325°. Continue to roast for another hour, basting a few times.

5. When the internal temperature of the pork reaches 145°, remove roasting pan from the oven, tent with tin foil and let it rest for 10 minutes. The internal temperature will continue to rise.

6. Remove veggies to platter and tent them with foil, as well.

7. Place roasting pan over stove on medium-high heat. Add more wine and stock, if needed. Reduce liquids slightly until thickened and then whisk in butter.

8. Slice pork on an angle and serve with the veggies and sauce.

A little pre-planning makes for happier guests. Get ready for accolades.