Wednesday, March 10, 2010

Honey and Mustard Glazed Roasted Pork Loin with Root Vegetables

Ever since the first time I stepped into a Byerly's I have drooled over every recipe in the Real Food magazine. We don't shop at Byerly's, or now that we live in Plymouth Lunds, very often, but every time we go there I have to get a free copy of their magazine. I usually intend to make something out of it, but most of the time the ingredients look too exotic so I never end up making anything. Well, now that we have one CSA season behind us I am definitely more comfortable with trying any new vegetable. This particular edition of the magazine featured winter root vegetables, so this was the perfect opportunity for us to try some root veggies.

When I first bought the vegetables I was super excited to try the Brussels sprouts, the bite sized vegetable whose green color brightens up any winter meal. Although I enjoyed the Brussels sprouts, the parsnips and rutabaga were my favorite. We both really enjoyed trying these new vegetables and it gives me even more reason to look forward to the new CSA season starting in June.

Pork Loin & Roasted Root Vegetables

Honey and Mustard Glazed Roasted Pork Loin with Root Vegetables

1 tsp fresh rosemary (or 1/2 tsp dried rosemary)
1 tsp coarse salt
1 garlic clove
1 tsp freshly ground black pepper
1 boneless pork loin, tied, about 2 pounds
1 1/2 cups rutabaga, peeled and cubed to 1/2 inch pieces
1 1/2 cups parsnips, cubed to 1/2 inch pieces
1 cup onion, diced into 1/2 inch pieces
12 ounces small Brussels sprouts, trimmed
1 bell pepper, diced to 1 1/2 inch pieces
2 tbsp extra virgin olive oil
2 tbsp whole grain mustard
2 tbsp honey
rosemary sprigs for garnish

Preheat oven to 400 degrees.

In a mortar and pestle or with a large knife, mash or finely chop half of the rosemary, salt, garlic, and pepper into a paste. Place the pork in the center of a large roasting pan (16 x 14) and rub the mixture over all the surfaces.

In a large bowl, toss the rutabaga, parsnips, onion, Brussels sprouts and red bell pepper with olive oil, the remaining rosemary and a sprinkling of salt and pepper until evenly coated; spoon around the pork. Do not crowd or the vegetables will steam rather than roast.

In a small bowl, stir the mustard and honey together until blended. Spread half of it on the surface of the pork. Roast the pork 30 minutes. Remove the pan from the oven and with tongs carefully turn the pork over. Using a wide spatula, turn the vegetables over. Spread the remainder of the honey mixture on the pork roast and drizzle over the vegetables.

Roast 25 to 30 minutes longer or until a thermometer registers 140 degrees. Let the roast stand 10 minutes. Slide onto a carving board. Snip off the strings with a kitchen scissors. Cut the pork into 1/4 inch slices and arrange overlapping on a warmed platter. Spoon the roasted vegetables around the pork; garnish with rosemary sprigs and serve.

Source: Lunds and Byerly's Real Food

Roasted Root Vegetables

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