Rosemary-Garlic Pork With Roasted Vegetables & Cara

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Rosemary-Garlic Pork With Roasted Vegetables & Caramelized Apples

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions