Tuesday, October 2, 2012

Pork Roast with Roasted Root Vegetables

Pork Roast with Roasted Root Vegetables

2 Cloves Garlic, Minced
Salt And Freshly Ground Black Pepper, Plus 1 Tablespoon Kosher Salt
1 Tablespoon Fresh Thyme Leaves
1/8 Cup Wasabi Mustard (Any Mustard Will Do)
1/8 Cup Brown Mustard (Any Mustard Will Do)
1 (3-Pound) Pork Roast
3 Small Fennel Bulbs, Tops Removed, cut into wedges
8 Carrots, Peeled, And Thickly Sliced 
6 Medium Potatoes, Quartered
2 Yellow Onions, Thickly Sliced
4 Tablespoons Good Olive Oil
4 Tablespoons Unsalted Butter, Melted

Preheat the oven to 425 degrees F.

In a food processor or blender, process garlic,  1 tablespoon salt, and thyme leaves. Add the mustard. Spread the mixture over the loin of pork and allow it to sit at room temperature for at least 30 minutes.

In a large roasting pan (I used a great big cast iron skillet), toss the fennel, carrots, potatoes, and onions with the olive oil, melted butter, salt, and pepper to taste. 

Place the vegetables in the oven and cook for 30 minutes. 

Toss the vegetables then add the pork loin to the pan and continue to cook for another 30 to 50 minutes, or until a meat thermometer reads 160 degrees. 

Remove the meat from the pan and return the vegetables to the oven to keep cooking. 

Cover the meat with aluminum foil and allow it to rest for 15 minutes.

Slice meat and serve with vegetables.

Print Recipe