• Sauce:
    • 6 bacon slices, cut in half
    • 6 cups low-salt chicken broth
    • 1-½ cups dry white wine
    • ½ cup red currant jelly
    • 1-¼ teaspoon minced fresh rosemary
    • 3 tablespoons unsalted butter
  • Pork Rub:
    • 2 teaspoons cumin seeds
    • 2 teaspoons coarse salt
    • 1 teaspoon black peppercorns
    • 1 teaspoon black cardamom seeds
    • 1 4 to 4-1/4 lb center cut boneless pork loin
  • Pork and Vegetables:
    • 2-½ lbs. large russet potatoes (about 5)
    • 1-½ lb. large parsnips (about 4)
    • 1-½ lb. large carrots (about 4)
    • 8 large shallots, peeled and halved
    • 8 large garlic cloves, peeled
    • 3 large fresh rosemary sprigs
    • 6 tablespoons olive oil
    • 8 medium beets, peeled and cut into 1-inch wedges


To make the sauce, cook bacon in a large heavy saucepan until crisp, and drain all fat. Add broth, wine and jelly, and boil until reduced to 2-1/2 cups, about 35 minutes. Return bacon to sauce, and boil until reduced to 1-1/3 cups, about 10 minutes. Strain sauce into a small saucepan, add butter, and whisk over low heat until smooth, about 2 minutes. Season sauce with salt and pepper. Cover and refrigerate (can be prepared a day ahead)

Grind the spice rub ingredients together to a fine powder. Rub oil, then spices into the pork loin, cover and refrigerate for 4 hours to 1 day.

Preheat the oven to 400°F. Peel and cut potatoes, parsnips and carrots into 2-inch pieces, and place in a large roasting pan. Drizzle with 5 tbsp olive oil, sprinkle with salt and pepper, and roast on center rack for 45 minutes, turning vegetables occasionally.

Place beets in a small roasting pan, drizzle with1 tbsp olive oil, sprinkle with salt and pepper, and place on the center rack of the oven. Remove the large roasting pan, push vegetables to the side, place the pork loin in the center, and return to the center rack of the oven.

Roast about an hour until the vegetables are brown and the pork center reaches 150°F. Remove both pans from the oven and let stand 10 minutes.

Place pork roast in center of a large platter, surround with all vegetables. Warm sauce over low heat, whisking constantly. Transfer the sauce to a gravy dish, and serve.


You can substitute a commercial pork rub for the spice rub in this recipe, to save a little time and effort.

Baked Goods, Pork
MacGourmet downloadRoasted Spiced Pork Loin with Root Vegetables. To import, drag image to your MacGourmet recipe box.