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1
Preheat the oven to 375 degrees.
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2
Heat the oil in a large ovenproof skillet over high heat.
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3
Season the pork with salt and pepper and sear on all sides until golden brown.
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4
Combine the mustard and vinegar and brush over the pork.
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5
Transfer to the oven and roast the pork until a thermometer inserted in the center reads 145 degrees, about 35 minutes.
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6
Transfer the pork to a cutting board and tent with foil for 10 minutes.
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7
Remove strings, slice and serve with Fall Vegetable Cobbler (recipe below).
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8
4 cups low-sodium chicken broth
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9
2 cups all-purpose flour
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10
2 tablespoons whole-grain mustard
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11
1 large turnip, peeled and cut into 3/4-inch pieces
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12
2 medium russet potatoes, peeled and cut into 1/2-inch pieces
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13
4 large carrots, sliced
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14
8 tablespoons unsalted butter; 6 tablespoons cut into cubes and kept cold
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15
Kosher salt and freshly ground pepper
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16
1 tablespoon baking powder
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17
1 cup heavy cream
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18
1 bunch fresh parsley, chopped
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19
Preheat the oven to 375 degrees.
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20
Whisk the broth and 1/4 cup flour in a saucepan over medium heat.
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21
Add the mustard and vegetables; simmer until thickened, about 2 minutes.
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22
Whisk in 2 tablespoons butter and salt and pepper to taste; transfer to a 3-quart baking dish.
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23
Whisk the remaining 1 3/4 cups flour, the baking powder and a pinch of salt in a bowl.
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24
Rub in the cold cubed butter with your hands until the dough resembles coarse meal.
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25
Lightly stir in 3/4 cup cream with a fork.
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26
Place big spoonfuls of dough (about 6) on top of the vegetables and brush with the remaining 1/4 cup cream.
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27
Bake until golden brown and cooked through, about 45 minutes.
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28
Scatter parsley on top.
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29
Photograph by Tina Rupp
