Rosemary-Garlic Pork With Roasted Vegetables & Caramelized Apples Recipe

Name: Rosemary-Garlic Pork With Roasted Vegetables & Caramelized Apples
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound carrots, peeled and cut into 2-inch pieces; 1 pound parsnips, peeled and cut into 2-inch pieces; 2 medium-size sweet onions, quartered; 3 teaspoons salt, divided; 1 1/2 teaspoons freshly ground pepper, divided; 1/3 cup olive oil, divided; 3 tablespoons fresh rosemary leaves, divided; 1 (4-lb.) boneless pork loin roast; Kitchen string; 2 tablespoons Dijon mustard; 4 garlic cloves, coarsely chopped; 6 large garlic bulbs; 1/4 cup apple cider vinegar

Servings: persons

1 pound carrots, peeled and cut into 2-inch pieces
1 pound parsnips, peeled and cut into 2-inch pieces
2 medium-size sweet onions, quartered
3 teaspoons salt, divided
1 1/2 teaspoons freshly ground pepper, divided
1/3 cup olive oil, divided
3 tablespoons fresh rosemary leaves, divided
1 (4-lb.) boneless pork loin roast
Kitchen string
2 tablespoons Dijon mustard
4 garlic cloves, coarsely chopped
6 large garlic bulbs
1/4 cup apple cider vinegar

1
Preheat oven to 425u00b0. Combine first 3 ingredients in a large bowl; sprinkle with 1 tsp. salt and 1/2 tsp. pepper.
2
Saute 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.
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.
4
Cut off pointed ends of garlic bulbs. Drizzle with remaining 1 tsp. oil. Arrange garlic bulbs, cut sides down, around pork in pan.
5
Bake at 425u00b0 for 1 hour and 10 minutes or until a meat thermometer inserted into thickest portion of pork registers 160u00b0. Let stand 10 minutes.
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.

700

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound carrots, peeled and cut into 2-inch pieces, 1 pound parsnips, peeled and cut into 2-inch pieces, 2 medium-size sweet onions, quartered, 3 teaspoons salt, divided, and more.

Yes, Rosemary-Garlic Pork With Roasted Vegetables & Caramelized Apples falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rosemary-Garlic Pork With Roasted Vegetables & Caramelized Apples

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