Earl Grey’s Roast Pork with Root Vegetables

Roast Pork with Earl Grey Crust and Roasted Vegetables

Winco had roast pork for $1.66 per pound, so it seemed like a good time for pork roast. While trying to decide what to serve with it, I came across a recipe for Earl Grey-Crusted Pork Loin with Fennel and Apples. I didn’t have a pork tenderloin and wanted to use some dried cherries, not fresh apples. I like raw apples better than roasted ones, but I thought the recipe gave me something to work with.

I preheated the oven to 450°. I cut one small yellow onion in slices and lined the bottom of my paella pan which doubles as a roaster for me. I cut the tops off four Earl Grey tea bags and poured them out onto my cutting board. I added 1 tsp of salt and a tsp of pepper and mixed them together and then I rolled my pork roast in it. It was a three pound roast and was completely coated by the tea, salt and pepper blend. I have never seen anything stick so completely or so well as this tea, it was much easier than doing a pepper coating.

I stuck the roast in the oven and let it cook at 450 for 20 minutes. Meanwhile, I peeled and cut 1 yam, 1 turnip and 2 red potatoes into chunks about 1 inch square or so.

Now it was time to take the roast out and add the vegetables. I added  1 TBSP of olive oil to a small bowl, added some salt and pepper and 2 cloves of chopped garlic. Then a handful at a time, I tossed the root vegetables in the oil to coat them and then spooned them into the pan around the roast. I added a handful of dried cherries at the end, putting them into the oil, salt and pepper first as well.

I put the roast back in the oven at 350° for 40 minutes. I checked the temp and it was 140° which is what I wanted. I removed the roast to rest for 15 minutes and put the veggies back in to finish cooking. I turned it up to broil for the last 5 minutes just to get a nice dark brown crispiness on a few of them.

The vegetables were magnificent as roast vegetables always are. The juice from the onions and the pork blended with the dried cherries for a delicious liquid that the vegetables drank up. The real revelation, though, was the pork. The Earl Grey’s sweet and tart bergamot flavor permeated the meat, but with delicacy so it was not overwhelming at all. it was extraordinary, so delicious and so fragrant. I will definitely make this again. After all, it turned a $1.66 per pound cheap roast into something fit for fine dining.

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4 responses

  1. This sounds real yummy! I think this is another one of your ideas that I will have to try. Yak loves his Earl Grey tea, and I’ve been meaning to try cooking with it for some time now. I too will have to wait for a pork special as pork is actually one of the more expensive meats here. Matter of fact…all meat here is very expensive. 😦 Ah well…at least it’s all hormone free! 😉
    Thanks for the recipe!
    -Star

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