Directions
Ingredients
- 3 tablespoon chopped fresh rosemary, or 1 tablespoon dried
- 4 cloves garlic, minced
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground pepper, plus more to taste
- 1 2-pound boneless center-cut pork loin roast, trimmed
- 1 1/2 pounds small Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
- 4 teaspoons extra-virgin olive oil, divided
- 1 pound butternut squash, peeled, seeded and cut into 1-inch cubes
- 1/2 cup port, or prune juice
- 1/2 cup reduced-sodium chicken broth
Cooking Instruction
Step 1
Preheat oven to 400°F.
Step 2
Combine rosemary, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper in a mortar and crush with the pestle to form a paste. (Alternatively, finely chop the ingredients together on a cutting board.)
Step 3
Coat a large roasting pan with cooking spray. Place pork in the pan and rub the rosemary mixture all over it. Toss potatoes with 2 teaspoons oil and 1/4 teaspoon salt in a medium bowl; scatter along one side of the pork.
Step 4
Roast the pork and potatoes for 30 minutes. Meanwhile, toss squash with the remaining 2 teaspoons oil, 1/4 teaspoon salt and pepper in a medium bowl.
Step 5
Remove the roasting pan from the oven. Carefully turn the pork over. Scatter the squash along the other side of the pork.
Step 6
Roast the pork until an instant-read thermometer inserted in the center registers 155°F, 30 to 40 minutes more. Transfer the pork to a carving board; tent with foil and let stand for 10 to 15 minutes. If the vegetables are tender, transfer them to a bowl, cover and keep them warm. If not, continue roasting until they are browned and tender, 10 to 15 minutes more.
Step 7
After removing the vegetables, place the roasting pan over medium heat and add port (or prune juice); bring to a boil, stirring to scrape up any browned bits. Simmer for 2 minutes. Add broth and bring to a simmer. Simmer for a few minutes to intensify the flavor. Add any juices that have accumulated on the carving board.
Step 8
To serve, cut the strings from the pork and carve. Serve with the roasted vegetables and pan sauce.