Garlic and Rosemary Pork Loin with Root Vegetables
freshly chopped, plus 1 teaspoon more, or 1 tablespoon dried
or to taste, minced
freshly ground, to taste
pork loin roast
trimmed, boneless and center-cut
small, yukon gold, scrubbed and cut into 1-inch cubes
divided, or other vegetable oil
peeled, seeded and cut into 1-inch cubes
chicken broth, low salt
or other broth
Preheat oven to 400°F.
Mix together rosemary, garlic, ½ teaspoon salt and ½ teaspoon pepper in a mortar and crush with the pestle to form a paste. (Or finely chop the ingredients together on a cutting board.)
Spray a large roasting pan with nonstick cooking spray.
Arrange pork in the pan and rub and spread the rosemary mixture all over the pork.
Add potatoes, 2 teaspoons oil and ¼ teaspoon salt in a medium bowl and toss to evenly coat, scatter along one side of the pork.
Roast the pork and potatoes for half an hour.
Meanwhile, toss squash with the remaining oil, ¼ teaspoon salt and black pepper in a medium bowl.
Remove the roasting pan from the oven.
Carefully turn the pork over.
Scatter the squash along the other side of the pork.
Roast the pork until an instant-read thermometer inserted in the center registers 155°F, 30 to 38 minutes more.
Transfer the pork to a cutting board, tent with foil and let stand for about 15 minutes.
When the vegetables are tender, transfer them to a bowl, cover and keep them warm.
If not, continue roasting until they are browned and tender, about 15 minutes more.
After removing the vegetables, put the roasting pan over medium heat and add prune juice, bring to a boil, stirring to scrape up any browned bits.
Simmer for 2 to 4 minutes.
Pour in broth and bring to a simmer.
Simmer for a few minutes to intensify the flavor.
Stir in any juices that have accumulated on the cutting board.
Cut the strings from the pork and carve.
Serve with the roasted vegetables and warm pan sauce.