Entrées

Ancient Sweets™ Pepper Roast Pork Loin with New Potatoes

Makes 6 to 8 servings

2 Tbsp olive oil
2 tsp kosher salt
1/2 tsp coarse black pepper
1 Tbsp fennel seed, crushed well
1 Tbsp Dijon mustard
1 (2 1/2-pound) boneless pork loin roast
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2 Tbsp. cider vinegar
2 Tbsp. honey
1/4 cup low-sodium chicken broth
2 tsp smoked or Hungarian paprika
1 1/2 tsp ground cumin
1 1/2 tsp kosher salt
6 SUNSET® Ancient Sweets™ Peppers, stems cut off and cut into 4 rings each
1 lb small red potatoes, cut into thin wedges
1 medium fennel bulb, trimmed and cut into thin wedges
1 medium onion, cut into 1" chunks
Garnish: 1/2 cup toasted sliced almonds mixed with 1/4 cup coarsely chopped Italian parsley

Preheat oven to 350°F. Spray a large shallow roasting pan with pan spray.

In a small bowl, mix the olive oil, salt, black pepper, fennel seed and mustard. Pat the pork roast dry with paper towels then smear the pork on all sides with the mixture, using it all. For more intense flavor penetration, rub the roast up to 4 hours before cooking.

Place the roast in the roasting pan. Meanwhile, in a large bowl, combine the vinegar, honey, broth, paprika, cumin and salt. Add the vegetables and toss to coat evenly. Surround the pork with the vegetables. Drizzle any extra juice around the veggies. Cook in preheated oven for about 1 1/4 to 1 1/2 hours, or until a meat thermometer inserted into the center registers 160°F.

Remove the roast from the pan to a platter to rest for 10 minutes before carving. Serve slices of the pork with the roasted vegetables tossed with the juice. Sprinkle with toasted almond and parsley mixture.