The news just keeps getting worse. Today it was a story about how Russia is ramping up its nuclear weapons program and how NATO is reactivating cold war era facilities ostensibly as a deterrent to Russia’s expansionist inclinations.
My reaction was to buy a 6 bone pork roast.
A reverse-sear treat for the dark days of winter. I found a 6-bone roast to maximize the chance of leftovers. This recipe comes from Serious Eats, my chief source of inspiration.
- 1 4- or 5-bonbone- pork loin roast (about 5 pounds
- Kosher salt and freshly ground black pepper
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons light brown sugar
- 3/4 teaspoon garlic powder
- 2 large parsnips peeled and cut into 1- pieces
- 8 medium carrots peeled and cut into 1- pieces
- 1 bunch radishes greens discarded, radishes halved (if small), quartered (if large)
- 1 bunch Japanese turnips greens trimmed and reserved for another use, turnips peeled and quartered
- Extra-virgin olive oil for drizzling
- 1/4 cup minced flat-leaf parsley
- Zest of 1 lemon
- 1 knob fresh peeled ginger minced or grated
Preheat oven to 250°F and adjust oven rack to center position. Season pork roast liberally with salt and pepper. In a small bowl, mix together smoked paprika, brown sugar, and garlic powder. Rub spice mixture all over pork.
Place pork on a wire rack set in a rimmed baking sheet. Transfer to oven and roast until internal temperature reaches 140°F, about 2 hours. Remove from oven and tent with foil for at least 15 minutes and up to 45 minutes.
Increase oven temperature to 500°Bring a medium pot of salted water to a boil and cook parsnips and carrots until crisp-tender, about 3 minutes. Drain well. In a large bowl, toss parsnips, carrots, radishes, and turnips with just enough olive oil to coat. Arrange in a single even layer on 2 rimmed baking sheets and/or a large baking dish or roasting pan and roast until vegetables are browned and tender, about 25 minutes.
Return roast to oven and cook until crisp and browned on the exterior, about 10 minutes. Remove from oven, tent with foil, and allow to rest for 15 minutes. Return vegetables to bowl, drizzle lightly with fresh olive oil, and toss with parsley, lemon zest, and ginger. Season with salt and pepper.
Carve roast by slicing between each rib. Serve with roasted vegetables.
I didn’t get the requisite root veggies recommended by the recipe. I’m adding rainbow carrots and orange cauliflower as accompaniments with broccoli and brussels sprouts as a backup if needed.