When I was at Toscana Saporita cooking school in Italy, we made a simple vegetable sauce that transformed the plate.
The rest of the meal was forgotten as we all struggled to politely take the last of the vegetables! This recipe is the recreation of my memory of that night. I’d recommend doubling the vegetable from the onset!
Grill-Roasted Pork Loin with Root Vegetable Puree
Serving Size – 4 people
1 4 lb. pork loin
4 medium onions, peeled
6 large carrots
3 stalks celery
Head of garlic, wrapped in foil
Kosher salt and pepper to taste
¼-½ cup Balsamic vinegar
2-4 tablespoon olive oil
Grilling Method: Indirect/Medium Heat
Lightly brush pork with olive oil and season with salt and pepper. Place pork on a roast holder and place in a large drip pan or roasting pan. Meanwhile, coat vegetables with oil and place in pan. Grill for one hour or until an instant-read meat thermometer reaches 160°F. Remove pork from roasting pan. Place vegetables and any pan juices in food processor, add balsamic vinegar and olive oil and puree. Add vinegar and oil as needed to thin out. Adjust seasonings to taste.
Cut pork into thin slices and spread with sauce (sauce will be thick) and serve.