The weather in Seattle has cooled down quickly! We went from enjoying the most beautiful five months of summer weather, which is unheard of in these parts, to waking up and being greeted by 27 degree weather. I finally came to grips with the fact that it is time to move dinner preparation from the barbecue to the oven. This is the first recipe I have prepared this fall that feels warm and homey. Bring on the cold winds and rain! We are ready.......
(As a side note, this entry was originally written in mid October but not posted until now).
Ingredients:
2-3 pound boneless pork loin roast
2-3 large carrots, chopped in 2-inch chunks
8 small red and white potatoes, cut into halves or fourths, depending on size
1 large onion cut in eighths
a few sprigs of fresh thyme
kosher salt
sweet paprika
fresh ground pepper
olive oil
chicken stock for deglazing
Sprinkle the roast with salt, pepper, and paprika. Brown the roast in olive oil on all sides in oven proof skillet over medium-high heat. This locks in the juices and keeps the pork flavorful.
Add chopped carrots, potatoes, and onions and a few sprigs of thyme under the roast and around the pan. Place in 350 degree oven or 325 degree convection oven.
Cook roast 20 minutes per pound. Remove and check temperature with the goal of reaching 160 degrees. The roast usually requires an additional 10 to 20 minutes at this stage. Continue to cook until roast reaches desired temperature. Remove roast and cover with foil to rest. Remove vegetables and set aside.
Place pan back on stove over medium-low heat. Remember that the pan handle will be hot so be careful. Deglaze pan with chicken broth and scrape up little brown bits. Let it reduce a bit to create a delicious sauce.
The final result was simple but absolutely delicious. Because the list of ingredients is minimal, the flavors are distinct and pure. We particularly enjoyed the way the flavors of thyme and sweet paprika shined through. On a completely unrelated side note, have you ever tried sweet paprika or smoked paprika on popcorn? If not, give it a whirl. It is delicious!
I chose to use a pork roast from Metropolitan Market that was butchered to my specifications. Met Market always does a beautiful job providing the perfect cut of meat so it is a no-brainer to go directly to them. Finally, the original recipe did not call for potatoes as part of the preparation. It instead recommended that the pork roast, carrots, and onions be served with mashed potatoes. While my family does appreciate a good mashed potato, we also like roasted potatoes. I decided to make a one-pan meal and modified the recipe in order to do so. As always, enjoy!
Recipe Source:
nineandsixteen.com
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