This is an excellent recipe! I cook it often & my family loves it. Only thing I changed was using only half the size of the roast as a 5 lb roast leaves just too many leftovers.
Rosemary-Garlic Pork With Roasted Vegetables & Caramelized Apples
More From Southern Living
Total: 2 Hours, 24 Minutes
- 1 pound carrots, peeled and cut into 2-inch pieces
- 1 pound parsnips, peeled and cut into 2-inch pieces
- 2 medium-size sweet onions, quartered
- 3 teaspoons salt, divided
- 1 1/2 teaspoons freshly ground pepper, divided
- 1/3 cup olive oil, divided
- 3 tablespoons fresh rosemary leaves, divided
- 1 (4-lb.) boneless pork loin roast
- Kitchen string
- 2 tablespoons Dijon mustard
- 4 garlic cloves, coarsely chopped
- 6 large garlic bulbs
- 1/4 cup apple cider vinegar
- Caramelized Apples
- 1. Preheat oven to 425°. Combine first 3 ingredients in a large bowl; sprinkle with 1 tsp. salt and 1/2 tsp. pepper.
- 2. Sauté vegetables in 3 Tbsp. hot oil in a 7 1/2-qt. roasting pan over medium-high heat 8 minutes or until caramelized. Remove from heat, and stir in 1 Tbsp. rosemary.
- 3. Tie pork with kitchen string, securing at 1-inch intervals. Sprinkle pork with remaining 2 tsp. salt and 1 tsp. pepper, and place on top of vegetables in pan. Stir together mustard, chopped garlic, 2 Tbsp. olive oil, and remaining 2 Tbsp. rosemary; spread over pork.
- 4. Cut off pointed ends of garlic bulbs. Drizzle with remaining 1 tsp. oil. Arrange garlic bulbs, cut sides down, around pork in pan.
- 5. Bake at 425° for 1 hour and 10 minutes or until a meat thermometer inserted into thickest portion of pork registers 160°. Let stand 10 minutes.
- 6. Transfer pork and vegetables to a serving platter, reserving drippings in pan. Add apple cider vinegar to pan, and bring to a boil over medium-high heat; reduce heat to medium, and simmer, stirring often, 3 minutes or until thickened. Pour over vegetables. Slice pork, and serve with roasted vegetables, garlic bulbs, and Caramelized Apples.
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