Braised Pork Loin with Turnip and Potatoes

• 4 pounds pork loin
• 1 x salt and black pepper to taste
• 1/4 teaspoon allspice ground
• 4 cups apple cider
• 1 large turnip pared, quartered, sliced into 1/3 inch thick pieces
• 5 medium potatoes
• 1 x paprika optional

1. Preheat oven to 350F (180C).
2. Wipe pork with damp paper towels.
3. Mix 1 teaspoon salt, 1/2 teaspoon pepper and the allspice; rub into surface of pork.
4. Place pork, fat side up, in large roasting pan with cover.
5. Roast, uncovered, 1 hr.
6. Pour apple cider into bottom of pan.
7. Add turnip slices.
8. Roast, covered, 1 hr.
9. Meanwhile, pare and quarter potatoes.
10. Remove roasting pan from oven.
11. Add potatoes to pan drippings around roast.
12. Baste vegetables with drippings; then sprinkle with 1 teaspoon salt and 1/5 teaspoon pepper.
13. Roast, covered, 1 hour longer, or until turnip and potatoes are tender.
14. If desired, sprinkle potatoes with paprika.
15. Remove roast and vegetables to heated platter; keep warm.
16. Skim off excess fat from drippings.
17. Over direct heat, bring remaining drippings to boiling; boil, uncovered, 15 min.
18. Spoon over pork and vegetables.

pork loin, salt, allspice ground, apple cider, pared, potatoes, paprika

Taken from recipeland.com/recipe/v/braised-pork-loin-turnip-potato-43588 (may not work)