Ingredients
- 2 teaspoon coarse salt
- 2 teaspoon ground black pepper
- 1 teaspoon ground cumin seed
- 3 teaspoon garlic cloves, finely chopped, about 1 tablespoon
- 1/4 cup olive oil
- 2 cup carrots, roughly chopped
- 1 cup medium onion, roughly chopped
- 3 cup celery stalks, roughly chopped
- 1/2 cup dry white wine
- 1/2 cup chicken broth
Preparation
Baking Directions:
Preheat oven to 425 degrees F.
In a bowl combine salt, pepper, cumin, garlic and oil.
Sprinkle the seasoning on the pork loin and place the roast on a rack and into a heavy bottomed roasting pan.
Add the roughly cut vegetables, wine and broth to the roasting pan and place the roasting pan into the oven, roast for 20 minutes before turning the heat down to 350 degrees F.
Continue to roast the pork loin until it reaches an internal temperature of 145 degrees F on an instant read thermometer, about 45 minutes more.
Remove the roast from the pan and allow to rest for 10 minutes before carving into individual servings, about ½ inch thick.
Serve with the pan drippings.
Optional: Carefully deglaze the drippings in the roasting pan, straining out the vegetable solids and serving the remaining juices as au jus pan dripping.
