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Orange-Scented Pork Bake With Roasted Root Vegetables Recipe

Nutrition per serving    (USDA % daily values)
CAL
963
FAT
179%
CHOL
96%
SOD
84%

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Ingredients for 6 servings

1 (4 to 5 pound) pork loin, trimmed and cleaned

3 large carrots, peeled and cut in 1/2

2 cups chicken stock or low-sodium chicken broth

3/4 pound beets, scrubbed well, trimmed and cut into quarters

1/4 teaspoon chopped fresh thyme leaves

1 3/4 teaspoons freshly ground black pepper

2 1/4 teaspoons salt

1 pound small red bliss potatoes, cut into quarters

3/4 cup freshly squeezed orange juice

7 tablespoons olive oil

10 cloves garlic, peeled

3 large parsnips, peeled and cut in 1/2

1 tablespoon cornstarch

1 1/2 tablespoons EmerilÂ’s Rib Rub

1 1/2 tablespoons minced shallots

2 medium onions, peeled cut into quarters

1 tablespoon water

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