Adapted from Bon Appétit
Here is yet another recipe from Bon Appétit magazine. I took a bit more liberties with this recipe, and it worked very well for me. For example, the original recipe says to use two 1-pound tenderloins. The store only had a top loin pork roast, so I was able to get a one 2 lb. piece. I also used white miso, rather than red miso, and rice wine vinegar, in place of Champagne vinegar. To make the pork roast into a complete meal, I cooked vegetables right along with the pork on the same pan. The vegetables became glazed in the pork juices.
While it serves 6-8, I made this just for 2 people, with the idea to have leftovers for the week. I was able to get a dinner and lunch with the pork and vegetables, plus save pork for lettuce cups and chow mein later in the week.
Prep Time: 15 minutes
Cook Time: 90 minutes
2 lbs. pork top loin roast
5 tablespoons of apricot preserves or jam
¼ cup white miso, available at Asian grocery stores, and specialty or health food markets.
¼ cup rice wine vinegar
1 orange, 2 teaspoons zest, 1tablespoons juice
1 garlic clove, peeled and minced
½ cup low sodium chicken or vegetable broth,
1 bunch of turnips (3-4 medium sized turnips)
1 bunch of carrots
1 bunch of asparagus (or 1 – 12 oz. bag of frozen asparagus)
Extra virgin olive oil
Sea salt and pepper, to taste
Non-stick cooking spray
Allow the pork top loin to come close to room temperature. A top loin will have a layer of fat on top. Keep this on during the roasting.
Preheat the oven to 425 degrees Fahrenheit. Spray a large baking sheet with non-stick spray.
Cut the turnips into bite sized pieces. If the carrots are on the small side you can leave them whole, if not, cut them so the width is about the same as the cut turnips.
Trim the asparagus.
In a small pot combine the 5 tablespoons of apricot preserves, ¼ cup white miso, ¼ cup rice wine vinegar, 2 teaspoons orange zest, 1 tablespoon orange juice, and 1 minced garlic clove. Stir to combine. Heat over medium heat for a couple minutes to thicken. Set sauce aside.
Sprinkle all sides of the pork top loin with sea salt and pepper. Rain it from above to get a nice, even coat. Place the pork on the sprayed baking sheet, fat side up. Place the cut turnips and carrots on the baking sheet all around the roast, leaving some space between the vegetables and the roast. Drizzle the turnips and carrots with olive oil and sea salt. Mix to coat.
Place the pork and vegetables in the oven and roast for 20 minutes at 425 degrees Fahrenheit. After 20 minutes, reduce the heat to 350 and flip the vegetables over. Continue roasting for another 40 minutes. Brush a light glaze of the apricot-miso mixture over the top of the pork and continue baking for 15 minutes. Flip the pork over and brush a thicker glaze on what was the bottom side of the roast. Add the asparagus to the baking sheet and drizzle with olive oil and sea salt. Roast for another 15-20 minutes, until an instant read thermometer reads 150-160 degrees Fahrenheit.
If the vegetables appear to becoming too brown at any point, remove them from the oven and set aside until the roast is ready. Reheat before serving while the pork rests.
Let the pork rest for 10-15 minutes before carving. Serve on a bed of rice (or farro) with a drizzle of extra apricot-miso sauce.