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.
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)
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!