Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb To 5 boneless rolled pork 2 ts Chopped fresh thyme
Loin roast, trimmed 2 ts Fresh rosemary, crushed
3 cl Garlic, crushed 1/2 ts Salt
3 tb Olive oil 1/4 ts Pepper

------------------MASHED ROASTED VEGTABLES-----------------------
1 md Baking potato, peeled and Quartered
Quartered 1/2 ts Salt
1 md Sweet potato, peeled and 1/4 ts Pepper
Quartered 2 tb Vegtable oil
1 Turnip, peeled and 1 1/2 ts Chopped fresh thyme
Quartered 1/2 ts Fresh rosemary, crushed
1 Carrot, scraped and Reserved crushed garlic
Quartered Cloves
1 Parsnip, peeled and

------------------------GARLIC SAUCE-----------------------------
5 cl Garlic Torn
1/4 c Water 1/3 c Slivered almonds
1/2 ts Salt 2 tb White vinegar
2 sl White bread, trimmed and 1/2 c Olive oil

Roast:

Place roast on a rack in a roasting pan. Rub garlic over roast,
reserving cloves for vegetables. Brush roast with olive oil, sprinkle
with herbs. Cover and refrigerate for at least 2 hours. Sprinkle
roast with salt and pepper. Bake at 500F. for 15 minutes. Reduce heat
to 325F.; bake 1 hour longer or until 160 degrees on a meat
thermometer.

Vegtables:

Combine all ingredients in a ziplock bag; toss well. Place vegetables
around pork roast after reducing heat. Bake 1 hour or until roast is
done. Position knife blade in food processor; add half of the
vegetables. Process until smooth, stopping often to scrape down
sides. Remove and keep warm. Repeat with remaining vegetables. Makes
2 cups.

Garlic Sauce:

Process garlic in food processor until finely chopped. Add water,
salt, bread and almonds; process until smooth. With processor
running, pour olive oil through food chute in a slow steady stream
until combined and chill. Serve over sliced pork or cooked
vegetables. Makes 1 cup.

Americas Best Recipes Carolyn Shaw 8-95
Submitted By CAROLYN SHAW On 09-04-95

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