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
- 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
- 1⁄4 cup fresh parsley leaves, chopped
- 1⁄4 cup fresh thyme leaves, chopped
- Freshly ground black pepper
- 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.
- 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.
- 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.](https://www.saveur.com/article/Recipes/Roasted-Autumn-Vegetables/)