Serves: 6
Conversion Chart: Here >>
Ingredients:
1 boneless pork loin roast, about 3 lb (1.5 kg)
3 tomatoes, coarsely chopped
3 baby globe eggplants (aubergines), peeled and cut into chunks
1 zucchini (courgette), cut into chunks
1 red or green bell pepper (capsicum), seeded and cut into chunks
1 yellow onion, cut into chunks
3 doves garlic, minced
2 teaspoons minced fresh basil or 1 teaspoon dried
Salt and freshly ground pepper
2 tablespoons capers, including brine
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/8 teaspoon freshly ground pepper
Procedure:
Preheat the oven 10 400°F (200°C). To make the spice rub. combine the oregano. garlic powder, and pepper In a small bowl. Pat the pork dry with paper towels and rub all over with the spice rub. Place the pork in an oiled heavy roasting pan just large enough to hold it comfortably.
Arrange the tomatoes, eggplants, zucchini, bell pepper, and onion around the pork. Sprinkle with the garlic, basil, and salt and pepper to taste. Scatter the capers over all.
Roast the pork until it is cooked through but still slightly pink in the center, about 1½2 hours. An instant-read thermometer Inserted into the pork should read 155°F-160°F (68°-71°C. Turn the vegetables twice during roasting.
Transfer the pork to a carving board, cover loosely with aluminum foil, and let stand for 10 minutes. Slice and arrange on a warmed platter. Surround with the vegetables and serve.
Book: Williams-Sonoma Collection: Roasting
Book Author: Barbara Grunes
Publisher: Simon and Schuster
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