Barnacle Bills Roasted Pork Loin with roasted vegetables

This is a wonderful meal for a small dinner party. A bit time consuming to prepare, but well worth the effort.

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Name: Barnacle Bills Roasted Pork Loin with roasted vegetables
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Yield: 1
Cuisine: American
Ingredients: 5 LBS Pork Roast or Loin; 1/4 cup Brown Sugar; 1 tsp Cinnamon; 1 tsp Kosher Salt; 1 tsp Freshly ground pepper; 1 large Sweet Onion cut in 1/4 inch slices; 3 Lbs Baby new potatoes washed and dried; 4 carrots peeled and cut into bite sized pieces; 4 stalks Celery cut into bite sized pieces; 1 stick butter melted; 1 tbsp Dried rosemary; 1 tbsp Fresh parsley chopped; 1 cup water; 1 cup sugar; 1 cup cherries pureed

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INGREDIENTS

5 LBS Pork Roast or Loin
1/4 cup Brown Sugar
1 tsp Cinnamon
1 tsp Kosher Salt
1 tsp Freshly ground pepper
1 large Sweet Onion ; cut in 1/4 inch slices
3 Lbs Baby new potatoes ; washed and dried
4 carrots ; peeled and cut into bite sized pieces
4 stalks Celery ; cut into bite sized pieces
1 stick butter ; melted
1 tbsp Dried rosemary
1 tbsp Fresh parsley ; chopped
1 cup water
1 cup sugar
1 cup cherries ; pureed

INSTRUCTIONS

Preparing the Pork

Combine the brown sugar, cinnamon, kosher salt and pepper in a small bowl. Mix together thoroughly. Spoon small amounts of the mixture on the pork and rub into the pork. Make sure the sides and the ends are coated. Try to do this at lease 4 hours before cooking.

The Vegetables

Take the slices of onion and separate the rings. Please the rings on the bottom of a Dutch Oven or roasting pan.

In a large mixing bowl, combine the potatoes, the carrots, and the celery. Pour the melted butter over the mixture. Mix together until all of the pieces are covered. Place the vegetables over the onions. Sprinkle the Parsley and the Rosemary over the top of the vegetables.

The Sause

Make a simple thick syrup by adding the sugar to the water. Bring to a slow boil to allow the mixture to thicken. Add the pureed cherries to the syrup mixture and bring back to a slow boil. Heat for 10 minutes and let simmer to reduce.

Cooking

Place the Pork on top of the vegetables. drizzle a about a 1/4 cup of the sause over the Pork. Place the Dutch Oven or Roasting Pan in the over and cook uncovered for an about an hour or until the internal temperature of the Pork is 135 degrees in the center of the Pork. Remove from the oven. drizzle more of the sause over the pork and return to the oven. cook for an additional 15 minutes or until teh internal temperature is 145 degrees.

Remove theDutch Oven or Roasting Pan from the oven and turn the oven off. Remove the Pork from the Dutch Oven or Roasting Pan. Wrap the Pork tightly in foil and let rest for 15-20 minutes before slicing.

NOTES

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Barnacle Bills Roasted Pork Loin with roasted vegetables

5 LBS Pork Roast or Loin
1/4 cup Brown Sugar
1 tsp Cinnamon
1 tsp Kosher Salt
1 tsp Freshly ground pepper
1 large Sweet Onion cut in 1/4 inch slices
3 Lbs Baby new potatoes washed and dried
4 carrots peeled and cut into bite sized pieces
4 stalks Celery cut into bite sized pieces
1 stick butter melted
1 tbsp Dried rosemary
1 tbsp Fresh parsley chopped
1 cup water
1 cup sugar
1 cup cherries pureed

Preparing the Pork

The Vegetables

Take the slices of onion and separate the rings. Please the rings on the bottom of a Dutch Oven or roasting pan.

The Sause

Cooking

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Nutrition

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Serving Size: 1 Serving (5129g)
Recipe Makes: Servings

Calories: 2622
Calories from Fat: 855 (33%)

Amt Per Serving		% DV

	Total Fat 95g	127 %
	Saturated Fat 58.9g	295 %
	Monounsaturated Fat 24.1g
	Polyunsanturated Fat 4.6g
Cholesterol 243mg		75 %
Sodium 58125.8mg		2004 %
Potassium 7946.3mg		209 %
Total Carbohydrate 427.4g		126 %
	Dietary Fiber 49.1g	196 %
	Sugars, other 378.3g
Protein 36.9g		53 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2622

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