Roasted Pork Loin with Root Vegetables

November 10, 2010

This flavorful roast commences the season of huge hunks of meat. From now until the first week of January we will be feasting on 20-pound turkeys, prime rib roasts and epic hams from California to the Carolinas and more or less the formula is the same. Hot oven, aromatic vegetables, a little liquor and of course (just in case you overcooked a little bit) some sauce.

If you need some inspiration this succulent pork loin is a good place to start. A bone-in pork loin will provide the most flavor and extra insurance that it won’t be dry, but if a boneless roast is the only one available that will work too. Keep in mind, a boneless roast will cook much faster, maybe 15 to 20 minutes less than a bone-in.

The vegetables in this recipe are also very flexible. I used beets, carrots, and potatoes, but if you find some sweet parsnips or baby turnips those would work too.

I like to do the whole shebang in a large roasting pan and toss it right on the stove top (taking up two burners on one side) to brown the meat and make the sauce. I went for years without a roasting pan and used a sturdy baking sheet, but the narrow lip of the baking sheet makes keeping the sauce contained very tricky.

Roasted Pork Loin with Root Vegetables and Mustard Pan Sauce Recipe

A one-pan recipe fit for a crowd. Bone-in pork loin crusted with herbs, roasted with loads of root vegetables and finished with mustard.

Adapted from Everyday Food

Yield: 6-8 1x

Scale

Ingredients

4 pound bone-in pork loin roast
1/4 cup olive oil
2 pounds root vegetables, peeled and halved lengthwise if large
1 pound onions, peeled and quartered
1 tablespoon dried rosemary leaves
3/4 cup white wine
2 tablespoons all-purpose flour
2 tablespoons whole-grain mustard

Instructions

Generously season roast on all sides with salt and pepper. Let sit for 30 minutes at room temperature before cooking. Heat oven to 400°F.
Heat 2 tablespoons oil in a large roasting pan over medium-high heat. Once shimmering, add roast and brown on all sides, about 5 minutes a side. Once browned on all sides add vegetables, rosemary leaves, and remaining oil. Season vegetables generously with salt and pepper and toss coat.
Transfer pan to oven and roast, tossing vegetables occasionally, until an instant-read thermometer inserted in the thickest part reads 145°F, about an hour. Transfer pork to a cutting board and tent with foil. Let rest 10 minutes before slicing. Remove vegetables to a serving tray and cover with foil.
While pork is resting, return pan to stove and place over medium-high heat. Add wine, and cook, scraping up any browned bits until syrupy. Add flour and cook, whisking constantly, about 1 minute. Gradually add 1 cup of water, whisking constantly. Bring to a simmer, then remove from heat. Add mustard and season with salt and pepper. Slice pork and serve.