Rosemary-Garlic Pork With Roasted Vegetables & Caramelized Apples

Hands-On Time: 41 min.; Total Time: 2 hr., 24 min. (including Caramelized Apples).

Prep Time: 41 minutes
Total Time: 2 hour(s) 24 minutes
Yield: Makes 6 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
• Caramelized Apples

Preparation

1. Preheat oven to 425°. Combine first 3 ingredients in a large bowl; sprinkle with 1 tsp. salt and 1/2 tsp. pepper.

2. Sauté 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 425° for 1 hour and 10 minutes or until a meat thermometer inserted into thickest portion of pork registers 160°. 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.