Roast Pork with Rhubarb Dandelion Glaze
A modern take on a traditional dish. Pairs well with smooth wines such as Pinot Noir and Red Zinfandel
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3lbs pork loin
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2 lb carrots
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2 lb parsnips
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2 Tbsp olive oil
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1 1/2 Tbsp lemon juice
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6 -7 sprigs fresh thyme
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Salt and ground pepper
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Blake Hill’s Rhubarb with Dandelion & Honey Jam
Instructions.
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1
Preheat oven to 375˚F and line two sheet trays with parchment paper
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2
In bowl, combine thyme with 1 Tbsp each of salt & pepper
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3
Pat dry pork loin, lightly brush with olive oil, then rub with thyme seasoning
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4
Heat 1 Tbsp of olive oil in a skillet on high heat and sear pork until golden on all sides (about 3-4 minutes per side)
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5
Place pork on 1st sheet tray and onto oven's middle rack for 35 minutes until reaches internal temperature of 145 F
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6
Slice vegetables at an angle, toss with olive oil and season with salt and pepper
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7
Lay vegetables on 2nd sheet tray and place on oven's bottom rack for 25 - 30 minutes
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8
Combine Blake Hill’s Rhubarb with Dandelion & Honey Jam with lemon juice and glaze pork and vegetables with brush
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9
Return both trays to oven for 5 minutes, then remove and let pork sit 7 - 10 minutes before slicing ~ and Enjoy!
