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Roast Pork Loin, Turnips, Garlic and Anchovies

Roast Pork Loin, Turnips, Garlic and Anchovies is a hor d'oeuvre that serves 1. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has <b>182 calories</b>, <b>3g of protein</b>, and <b>15g of fat</b> per serving. For <b>90 cents per serving</b>, this recipe <b>covers 9%</b> of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. From preparation to the plate, this recipe takes roughly <b>4 hours</b>. It is brought to you by cookstr.com. A mixture of parsley, extra virgin olive oil, capers, and a handful of other ingredients are all it takes to make this recipe so delicious. Overall, this recipe earns an <b>improvable spoonacular score of 0%</b>. Similar recipes include <a href="https://spoonacular.com/recipes/juicy-tender-pork-loin-roast-648627">Juicy & Tender ~ Pork Loin Roast</a>, <a href="https://spoonacular.com/recipes/grilled-peppers-with-anchovies-feta-cheese-and-spaghetti-645795">Grilled Peppers With Anchovies, Feta Cheese and Spaghetti</a>, and <a href="https://spoonacular.com/recipes/italian-string-beans-with-anchovies-and-breadcrumbs-648259">Italian String Beans With Anchovies and Breadcrumbs</a>.

240 min
4 servings
dinner
76.0 TrueMetrics Score
Roast Pork Loin, Turnips, Garlic and Anchovies

Ingredients

Instructions

Remove the skin of the pork in one piece (this is not hard: with a thin, sharp knife, gently slice under the skin, following it around the pork), then gently score it (if in doubt your butcher will remove the bone and score it for you).
Place the skin back where it was before. in a roasting pan layout your onions and place your pork and skin on top of them, then season with salt and pepper. put into a hot 425f oven for 2 hours.
Meanwhile, make your dressing: mix the garlic, anchovies, capers, parsley, oil, vinegar, and pepper, and keep at the ready. fifteen minutes before the pork is done, cook your turnips in boiling salted water. when cooked add the greens, then drain straightaway.
Place these into a serving bowl, dress, and toss so all get to know the dressing.
Remove the pork from the oven; it will hold its heat well and will enjoy a rest if things are a little out of sync.
If the skin is not crispy enough return it to the oven to crisp up while you slice the loin into chops.
Place these on top of the dressed turnips and greens. finally, remove the crisp skin from the oven and roughly chop it with a big knife. top the dish off with this and serve.
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