Roast Pork with Sweet Potatoes and Garlic

Super easy roast pork with a very garlic-y crust that pairs wonderfully with these sweet potatoes. Very simple prep for this one, maybe 20 minutes to prep, then 2 hours to cook, plus a little extra at the end to serve. Just make a side of veggies and your done! This recipe is from Canadian Living.

The Recipe:
1 tsp. fennel seeds
6 cloves garlic, minced
1 tbsp. chopped fresh thyme
1 tbsp. vegetable oil
1 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. pepper
1 double pork loin centre roast boneless (about 4 lb)

Sweet Potatoes and Garlic
4 sweet potatoes, peeled and halved
2 heads garlic, tips removed
2 tbsp. extra virgin olive oil
1/2 tsp. salt
1/2 tsp. pepper
3 fresh thyme sprigs (or 1/2 tsp. dried)

1-1/2 cups chicken stock
2 tbsp. all-purpose flour

1. Preheat oven to 325F.

2. Using mortar and pestle or with bottom of a heavy skillet, crush fennel seeds; place in small bowl. Mix in minced garlic, thyme, oil, dry mustard, salt and pepper to form paste; rub all over roast. Place on rack in a small roasting pan.

3. In bowl, toss together potatoes, garlic, oil, salt, pepper and thyme sprigs; spread on rimmed baking sheet.

4. Roast pork and vegetables until vegetables are tender and meat thermometer inserted into centre of pork registers 160F, about 2 hours.

5. Transfer roast to cutting board; tent with foil and let stand for 10 minutes before slicing.

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6. Meanwhile, skim fat from pan juices; bring juices to boil. In small bowl, whisk stock with flour; whisk into juices and simmer over medium heat, stirring occasionally, until thickened, about 5 minutes. Strain and serve with pork and vegetables.

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My Experience:

Just in case you have never crushed fennel seeds before, it smells like black licorice. No need to be alarmed.

I used dried thyme instead of fresh. Just remember that 1 tbsp. of fresh is equivalent to 1 tsp. of dried. I also cut the potatoes into chunks rather than halves thinking it would be easier to eat and such. After an hour I went to flip them and luckily I did because they were starting to burn. So I kept them out for the next 45 minutes and put them back in for the last 15 minutes to warm back up (flipped). So either keep them as halves (and I would still flip after 1 hour), or plan that they will be cooked in less time than the pork.

The recipe also calls for a double pork loin, I just used a regular sized pork roast that you would pick up at the store. The original recipe makes 12 servings of pork and apparently 8 servings of potatoes. You would definitely need veggies and other side dishes if you plan on 8 full servings and 4 servings of left over pork. For what I made with the single roast, I would say it madeĀ 4 servings. Would probably have been a good idea to make a veggie on the side too but at the time of cooking I did not think it was necessary. The potatoes are really good heated up the next day if you want to make extras.

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