Garlic Pork Roast

Due to pigs' dining habits, many countries, including Austria, Cuba, and Spain, view pork as a good-luck food. As pigs root for food, they keep their feet planted and push their snouts forward, signifying progress and future properity.


• 1 (4-pound) bone-in center-cut pork loin roast, trimmed (see note below)
• 2 clove(s) garlic, cut into thin slivers
• 1 1/2 teaspoon(s) salt
• 1/2 teaspoon(s) coarsely ground pepper
• 2 teaspoon(s) olive oil
• 2 small (1/2 pound each) sweet potatoes, peeled and cut into 2-inch chunks
• 1 medium (1-pound) fennel bulb, trimmed and cut into 8 wedges
• 1 small (1 1/4-pound) rutabaga, peeled, halved, and cut into 1/2-inch-thick slices
• 2 (4 ounces each) parsnips, peeled and cut into 1-inch chunks
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Directions

1. Preheat oven to 350 degrees F. Cut about ten 1/2-inch-deep slits in pork and insert sliver of garlic in each. In cup, combine 1 teaspoon salt and 1/4 teaspoon pepper; use to rub on pork. Place pork, fat side up, in large roasting pan (17" by 11 1/2").

2. In large bowl, combine oil, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper with sweet potatoes, fennel, rutabaga, and parsnips; toss to coat. Arrange vegetables around pork in roasting pan.

3. Roast pork and vegetables 1 1/2 hours or until meat thermometer inserted in thickest part of roast (not touching bone) reaches 150 degrees F. (Internal temperature of meat will rise 5 to 10 degrees F upon standing.)

4. When roast is done, place on warm large platter; with slotted spoon, transfer vegetables to same platter. Cover with foil and let roast stand 10 minutes to set juices for easier slicing.

5. Meanwhile, add 1 cup water to drippings in pan; heat to boiling over medium-high heat, stirring until browned bits are loosened from bottom of pan. Skim and discard fat. Discard string, if any, from roast. Serve pork with vegetables and pan-juice