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.

Yield: serves 8-12


  • 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 lb. root vegetables, such as carrots, onions, garlic, and parsnips, thickly sliced
  • 14 cup fresh parsley leaves, chopped
  • 14 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.](