Roast Pork with Dijon Crust on a Bed of Roasted Vegetables Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Pork:
1 center-cut pork loin with 8 rib chops
1 large clove of garlic, very thinly chopped
2 sprigs fresh rosemary
3 sprigs fresh sage
2 tablespoons Dijon mustard
1/4 cup olive oil, salt and pepper to taste
2 tablespoons flour
Vegetables:
2 large parsnips, quartered and cut
4 large carrots, peeled and chopped
2 large russet potatoes, cut into thick rounds
2 sweet potatoes, halved and cut into thick slices
1 rutabaga, halved and cut into thick slices
2 turnips, cut into thick wedges
olive oil (for drizzling), salt, pepper
1 cup chicken stock
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Directions: |
Directions:Set oven at 450 degrees
Pork: Cut slits in meat and insert pieces of garlic in the slits. Pull rosemary and sage from stems and finely chop. Add mustard to herbs followed by oil, mix together. Blend in salt, pepper, and flour.
Place pork fat side up on a rack in roasting pan. Coat meat with herb mixture and roast for 30 minutes. Reduce heat to 350 degrees and continue cooking the pork for 50-60 minutes or until meat temperature is 155 degrees. Remove meat and let sit loosely covered with foil for 15 minutes before serving
Vegetables: In roasting pan combine vegetables, drizzle with oil, add salt and pepper. Pour stock into pan, cover with foil (shiny side down) and transfer vegetables to the hot oven with the pork cooking. Roast for 1 hour, remove foil, return to oven for 30 minutes or until tender
Serve alongside pork and sprinkled with extra rosemary and sage if desired. |
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