Roast Pork with Rhubarb Dandelion Glaze

Roast Pork with Rhubarb Dandelion Glaze

A modern take on a traditional dish. Pairs well with smooth wines such as Pinot Noir and Red Zinfandel 

Serving Size: Serves 4

3lbs pork loin

2 Tbsp olive oil

1 tsp dried thyme or 6-7 sprigs of fresh thyme

2lb carrots

2lb parsnips

1 ½ Tbsp lemon juice

Salt and ground pepper

Blake Hill’s Wild Dandelion infused Rhubarb and Honey Jam

Instructions

1

Preheat oven to 375˚F and line two sheet trays with parchment paper and set aside

2

Pat dry pork loin, and combine 1 Tbsp each of salt and pepper, and thyme in a small bowl

3

Lightly brush pork with olive oil then rub with mixed seasonings

4

Heat 1 Tbsp of olive oil in a skillet on high heat. Sear pork until golden on all sides, about 3-4 minutes per side

5

Transfer pork onto sheet tray 1 and place on oven’s middle rack for 35 minutes or until reaches internal temperature of 145˚F

6

Slice vegetables at an angle and toss with olive oil, and season with salt and pepper

7

Lay vegetables on sheet tray 2 and place oven’s bottom rack underneath the pork (if roasting together) for 25-30 minutes

8

Combine Blake Hill’s Wild Dandelion infused Rhubarb and Honey Jam with lemon juice and glaze pork and vegetables with a spoon or brush

9

Put both back in the oven for 5 minutes then remove and let pork sit for 7-10 minutes before slicing

10

Serve and Enjoy!

Roast Pork with Rhubarb Dandelion Glaze

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