M: Rosemary Garlic Pork Roast with Roasted Vegetables

Happy Thursday! How has everyone’s week going? I have been off of work now for a couple of days, so naturally I’m doing good =)

I wanted to share with you a phenomenal recipe I found in one of my Southern Living magazines last year. I know, I've posted several SL recipes - I don't think I could go on without this magazine in my life! A lot of people are that way about fashion magazines or gossip mags...Not me, nope...Just hand me a Southern Living and I'm freaking good to go. A dork I am.

Anyhoo, this is definitely the fanciest meal I’ve made in my household of two =)

It is a Rosemary-Garlic Pork Roast with Roasted Vegetables. SL had this meal paired with caramelized apples, but I opted out of those, since the meat and veggies were plenty for the hubs and I.

First of all, I must say this meal is fantastic! I had always been intimidated to use my roasting pan and cook an entire cut of meat. It was just always one of those “things” for me…I always watched Giada or Rachel on the Food Network making beautiful cuts of meat and I was just in awe and always thought I’d ruin it. But when I tried this recipe I honestly laughed at myself for being so worried! (p.s. I laugh at myself A LOT...I mean, sometimes you just have to)

The meat turns out incredibly juicy and tender. The dijon/garlic/rosemary sauce that is spread on top of the meat is such a nice complement to all of the flavors with the veggies. I mean, it is just a beautiful, hearty meal. I must say, this would be great for a New Years dinner =)

Ok, here we go…

Rosemary-Garlic Pork Roast with Roasted Vegetables

From Southern Living

1 lb. carrots, peeled and cut into 2-inch pieces

1 lb. parsnips, peeled and cut into 2-inch pieces

2 medium sweet onions, quartered

3 tsp salt, divided

1 1/2 tsp freshly ground pepper, divided

1/3 cup olive oil, divided

3 TB fresh rosemary leaves, divided

1 (4 lb.) boneless pork loin roast (I only used a 2.5 lb. loin and it turned out great)

Kitchen string

2 TB Dijon mustard

4 garlic cloves, coarsely chopped

6 large garlic bulbs

1/4 cup apple cider vinegar

Preheat oven to 425°

Combine first 3 ingredients in a large bowl and sprinkle with 1 tsp. salt and 1/2 tsp. pepper.

Sauté vegetables in 3 TB 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 TB rosemary.

Tie pork with kitchen string, securing at approx. 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 TB olive oil, and remaining 2 TB rosemary, and 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 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 your veggies!

Enjoy!