Photo: Jim Franco; Styling: Buffy Hargett
Prep Time
41 Mins
Total Time
2 Hours 24 Mins
Makes 6 servings

How to Make It

Step 1

Preheat oven to 425°. Combine first 3 ingredients in a large bowl; sprinkle with 1 tsp. salt and 1/2 tsp. pepper.

Step 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.

Step 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.

Step 4

Cut off pointed ends of garlic bulbs. Drizzle with remaining 1 tsp. oil. Arrange garlic bulbs, cut sides down, around pork in pan.

Step 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.

Step 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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Ratings & Reviews

kayjax51's Review

October 31, 2009
I made this yesterday for my husband and we both really enjoyed it. The only changes I made were to use a smaller pork loin (for the two of us) and I added sweet potatoes to the root vegetables. Next time, I'll also add regular potatoes. And, I did not make the candied apples. Served green beans as a side dish. Can't wait to enjoy the leftovers for tonight's dinner!

kprendergast's Review

October 17, 2009
This is great dish with two important changes: 1. Do not make the roasted garlic, there is no use for it and the flavors are deep without it. 2. Sear the roast on all sides before spreading the roasting mixture on it. With these changes, it is a five-star recipe.

Delicious and cheap for company

October 23, 2015
I made a double recipe for a dinner party of 11 people and could have just done a single recipe, but I'm enjoying the leftovers! The pork was moist, tender, and flavorful. I followed the recipe as written except that I substituted dried rosemary and the flavor still came through. It took just under two hours to cook two pork loins side-by-side in a large roasting pan.The veggies weren't as pretty as I'd like, but they tasted SO good. Next time I'll roast them on their own first instead of sauteeing to get more color. I almost skipped the apples because they were a lot of work, but I'm glad I didn't because they were the hit of the party. I made the veggies and apples the day before to save time. The day of the party I just dumped the veggies in the pan with the pork and put the apples in the crock pot on low to reheat. Just add a green vegetable and rolls for a complete dinner. This is the cheapest dinner I've ever made for that many people and I'll definitely do it again.

pensacola's Review

August 21, 2013

Marvinl72's Review

February 19, 2013

ladukart's Review

November 23, 2011

LisaSakabu's Review

September 28, 2011
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.

Semery's Review

May 15, 2010
I'm making this recipe for the third time, and it was a hit both of the previous times that I made it. Great combination of flavors, and fairly easy to make. Excellent dinner for company with everything in one roasting pan. I served with salad and rolls - delicious!