Saveur

Photo: Christopher Hirsheimer

Instead of using a metal rack, cook this roast on a bed of root vegetables, which can later be used to make a great Roasted Vegetable Stock.

2 bay leaves, crumbled
1 tsp. fresh oregano leaves
1 tsp. cumin seeds
1 tsp. sweet paprika
1 tsp. black peppercorns
Salt
1  4-lb. boneless center-cut pork loin
2 tbsp. olive oil
3 lbs. root vegetables, such as carrots, onions, garlic,
   and parsnips, thickly sliced
1⁄4 cup fresh parsley leaves, chopped
1⁄4 cup fresh thyme leaves, chopped
Freshly ground black pepper

1. Use a small spice grinder or a mortar and pestle to grind and mix together bay leaves, oregano, cumin, paprika, peppercorns, and 1 tsp. salt. Rub spice mixture all over pork. Wrap in plastic wrap and refrigerate for 24–48 hours.

2. Preheat oven to 350°. Unwrap meat; tie with kitchen string to keep an even shape. Grease a large roasting pan with 1 tbsp. of the oil and layer vegetables on bottom of pan. Sprinkle with parsley and thyme, drizzle with remaining 1 tbsp. oil, and season to taste with salt and pepper.

3. Place meat on vegetable bed and roast for about 1 1⁄2–2 hours, or until the internal temperature reads 160°. (Meat will continue to cook after it's been removed from the oven.) Transfer meat to a serving platter, reserving vegetables for stock. Allow meat to rest for 20 minutes, then discard twine and slice. Serve with Roasted Autumn Vegetables.

This article was first published in Saveur in Issue #8