- 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
How to Make It
Preheat oven to 425°. Combine first 3 ingredients in a large bowl; sprinkle with 1 tsp. salt and 1/2 tsp. pepper.
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.
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.
Cut off pointed ends of garlic bulbs. Drizzle with remaining 1 tsp. oil. Arrange garlic bulbs, cut sides down, around pork in pan.
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.
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.