2 tsp ground coriander
3 cloves of garlic, peeled and finely chopped
a large bunch of fresh cilantro, chopped
a large bunch of fresh mint, chopped
1 14 oz. can of chickpeas, drained and rinsed
sea salt and freshly ground black pepper
juice of 1/2 a lemon
2 cups natural yogurt
1 butternut squash, unpeeled, cut in half lengthwise and then cut into 8 wedges
a bunch of baby carrots, scrubbed, tops left on
1 red onion, peeled and quartered
1 whole bulb of garlic, broken into cloves (don't peel)
2 teaspoons ground cumin
extra virgin olive oil
In a food processor combine the coriander, garlic, cilantro, mint, chickpeas, lemon and yogurt and pulse until smooth. Season the marinade'
with salt and freshly ground black pepper. Place half of this flavored yogurt in a large plastic bag and add the pork loin. Put the other half of the flavored yogurt in the fridge. Tie the bag up to seal it and turn it around to allow the yogurt to coat all the pork. Leave to marinate for at least an hour, but up to 24 hours in the fridge.
Preheat the oven to 300 degrees.
Cut the butternut squash into wedges (do not bother to peel. The peels get very tender when roasted and are edible. They are also easy to peel off on your plate if it bothers you.) Place the butternut squash wedges, carrots, onion, and garlic in a roasting tray. Drizzle with olive oil and sprinkle on the cumin and toss together to coat. Place a rack over top of your roasting tray. Remove the pork from the marinade, then place the meat directly on the rack with the tray of vegetables below. Cook for about 1 hour 30 minutes or until the internal temperature of the pork is between 145-150 degrees, tossing the vegetables halfway through. Remove the pork from the oven and tent with foil for 15-20 minutes so the internal temperature of the pork can come up to about 155-160 degrees. Remove the twine and slice across the grain. Serve the pork with the roasted vegetables and the extra minty yogurt.
