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Roasted Pork and Root Vegetables with a Citrus-Mustard Sauce

So I discovered the Food Network app for my iPad, and now I’m not sure how I’m supposed to get anything done in my life from this point on. All I want to do is browse recipes on that thing!

The first one I tried was a recipe from Alex Guarnaschelli, who is one of the Judges on “Chopped.” She’s one of my favorites. The following is my rendition of her Roast Pork Loin. I changed the mustard to all-Dijon, added lime and orange, swapped sage and fresh rosemary for the thyme, added different vegetables, skipped the croutons, and swapped cooking wine for sherry vinegar. Other than that, it’s exactly the same. 😀

Roasted Pork and Root Vegetables with a Citrus-Mustard Sauce

Roasted Pork and Root Vegetables with a Citrus-Mustard Sauce

Ingredients

  • pork loin roast, any size, preferably uniform in thickness
  • olive oil
  • root vegetables of your liking (I used Brussels sprouts, carrots, red potatoes and shallots)
  • 1 large head of garlic with the top 1/2" cut off to expose the cloves
  • 2 sprigs of rosemary, or 1 tsp dried
  • 1 cup Dijon mustard
  • juice and zest of one large lemon
  • juice and zest of one large lime
  • juice and zest of one orange
  • 1 tsp dried sage
  • 1 TBSP honey
  • 1 tsp red chili flakes
  • salt and pepper
  • 3 TBSP butter, melted
  • 1/4 cup cooking wine

Instructions

  1. Preheat your oven to 475.
  2. In a large skillet, heat several glugs of olive oil and then sear the pork loin (which you have sprinkled with salt and pepper) on all sides. Allow 3-4 minutes per side.
  3. While the pork is searing, prepare the root vegetables by cleaning and cutting in chunks.
  4. When pork is ready, place on a rack that fits over a roasting pan. (See note below if you don't have a rack)
  5. In same skillet and with whatever oil remains (and more if you need it), cook the root vegetables (not including the head of garlic) for about five minutes, just enough to begin to caramelize the outside. You may have to do this in batches.
  6. Meanwhile, in another bowl, mix the Dijon mustard, juices and zests, save, honey and melted butter.
  7. When vegetables are ready, spread them in the roasting pan and nestle the head of garlic in one corner. (Just set the pork on the rack off to the side while you do this.) Sprinkle the vegetables with the red chili flakes and a little salt and pepper. Lay the rosemary sprigs on top.
  8. Place the pork back over the vegetables.
  9. With a spatula at the ready, slowly pour about half of the mustard sauce over the pork. Some of this will drip down on the vegetables during cooking, but you don't want to smother them in sauce. Set the remaining mustard sauce aside.
  10. Place the pork and vegetables in the oven and cook for twenty minutes uncovered.
  11. Check the pork at the end of twenty minutes. If you think you want to add a little more mustard sauce at this point, do so, but be sure to leave some aside for later.
  12. Turn oven down to 350 and cook the pork another 20 minutes or longer. You'll have to decide when yours is ready because it all depends on the size of the roast. The pork is ready when a meat thermometer inserted in the center reads 140 degrees.
  13. When everything is cooked to your liking, remove from oven. Move the vegetables to a serving dish and cover. Tent the roast with foil while you prepare the rest of the sauce.
  14. Pour the remaining mustard sauce in a saucepan and heat. Add the cooking wine and any drippings from the roasting pan. Cook five minutes, stirring frequently. Taste. If needed, add salt and pepper and, if needed, a drop more honey to sweeten.
  15. Let roast rest ten minutes before serving. Pass a dish of mustard sauce around the table. Enjoy!
http://twigandfeather.com/2014/01/roasted-pork-and-root-vegetables-with-a-citrus-mustard-sauce/

Please forgive the bad lighting in some of the pictures. I try to always cook while there’s daylight so I can take advantage of natural light, but once in awhile, the sun sets before I’m ready for it to.

Vegetables

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Cut about 1/2″ off the head of garlic so that it looks like this:

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Nestle it down with the other vegetables.

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This is just one of my cookie racks placed over my large Pampered Chef roaster.

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You’ll want about this much mustard over the top of the roast. Don’t worry that some will drip down on the vegetables; that just makes them all the better. You just don’t want them swimming in it.

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Note: If you don’t have a roasting pan with a rack, you can do what I did and improvise with whatever you have, or in a pinch, you could just set the roast on top of the vegetables. But according to Alex, using the rack results in a better crust. I say, do whatever works for you and tell your guests that’s what you planned all along. 🙂

And … dinner is served. Oh, I could drink that mustard sauce with a straw.

photo (3)

Please pretend away those prong marks.

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