Orange Scented Pork Bake with Roasted Root Vegetables
Ingredients
- 1 (4 to 5 pound) pork loin, trimmed and cleaned
- 10 cloves garlic, peeled
- 1 1/2 tablespoons Emeril's Rib Rub
- 2 1/4 teaspoons salt
- 1 3/4 teaspoons freshly ground black pepper
- 3/4 cup freshly squeezed orange juice
- 7 tablespoons olive oil
- 3/4 pound beets, scrubbed well, trimmed and cut into quarters
- 2 medium onions, peeled cut into quarters
- 3 large parsnips, peeled and cut in 1/2
- 3 large carrots, peeled and cut in 1/2
- 1 pound small red bliss potatoes, cut into quarters
- 1 1/2 tablespoons minced shallots
- 2 cups chicken stock or low-sodium chicken broth
- 1/4 teaspoon chopped fresh thyme leaves
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
Orange-Scented Pork Bake with Roasted Root Vegetables serves 6 original recipe by Food Network.
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