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. 😀

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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

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

Nestle it down with the other vegetables.

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

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.

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. 🙂