Braised Pork Loin with Turnip and Potatoes
salt and black pepper
pared, quartered, sliced into 1/3 inch thick pieces
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.