Chef Tim Creehan

Serves 4

For a great all purpose quick dry rub and seasoning for almost anything, keep an air tight container mixed of equal parts of fresh ground black pepper, granulated garlic or powder and kosher salt.

The U.S.D.A recommends that pork needs to be fully cooked to 165 degrees internal temperature, but most of the industry feels this isn't necessary any longer and the results are much more enjoyable.

2½ - 3 lb Pork Loin, rib end, R-T-C, room temperature
Kosher Salt, Fresh Ground Black Pepper and Granulated Garlic Mix, to taste
1 lb Boiler Onions, peeled
1 lb Parsnip, peeled, cubed and blanched
¼ Stick Unsalted Butter
½ Cup Red Wine
¼ Cup Chicken Glace
¼ Cup Half and Half

Preheat oven to 475°.

Put the butter, onions and parsnips in a roasting pan, season the pork to taste and place on top of the onions and parsnips. Place in the oven for five minutes.

Reduce the temperature to 350°, stir the parsnips and onions, cook for 20 minutes or until the pork reaches 125° internal temperature.

Remove the roast and let stand. While the roast is standing, deglaze the pan with the red wine, add the stock and half and half and reduce until desired consistency.

The pork can be returned to the pan to be reheated or serve immediately.

Serving ideas: Serve with wild rice and steamed or sauté baby green beans and carrots.