Braised Pork Loin with Turnip & Potatoes
Yield
10 servingsPrep
15 minCook
3 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
pork loin
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ¼ | teaspoon |
allspice
ground |
|
| 4 | cups |
apple cider
|
*
|
| 1 | large |
turnip
pared, quartered, sliced into 1/3 inch thick pieces |
*
|
| 5 | medium |
potatoes
|
|
| 1 | x |
paprika
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
pork loin
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1.3 | ml |
allspice
ground |
|
| 946 | ml |
apple cider
|
*
|
| 1 | large |
turnip
pared, quartered, sliced into 1/3 inch thick pieces |
*
|
| 5 | medium |
potatoes
|
|
| 1 | x |
paprika
optional |
*
|
Directions
Preheat oven to 350℉ (180℃).
Wipe pork with damp paper towels.
Mix 1 teaspoon salt, ½ teaspoon pepper and the allspice; rub into surface of pork.
Place pork, fat side up, in large roasting pan with cover.
Roast, uncovered, 1 hr.
Pour apple cider into bottom of pan.
Add turnip slices.
Roast, covered, 1 hr.
Meanwhile, pare and quarter potatoes.
Remove roasting pan from oven.
Add potatoes to pan drippings around roast.
Baste vegetables with drippings; then sprinkle with 1 teaspoon salt and 1/5 teaspoon pepper.
Roast, covered, 1 hour longer, or until turnip and potatoes are tender.
If desired, sprinkle potatoes with paprika.
Remove roast and vegetables to heated platter; keep warm.
Skim off excess fat from drippings.
Over direct heat, bring remaining drippings to boiling; boil, uncovered, 15 min.
Spoon over pork and vegetables.
