Roast Loin of Pork with Fall Vegetables

Roast Loin of Pork with Fall Vegetables

Pork Roast Ingredients:
2 lbs. boneless pork loin roast
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 tablespoon fresh sage, finely chopped
1 ½ teaspoons fresh rosemary, finely chopped
1 ½ teaspoons fresh thyme, finely chopped
½ teaspoon kosher or course sea salt
½ teaspoon black pepper

Vegetables Ingredients:
4 medium carrots, washed and peeled, cut on the bias into slices ¼-inch thick
2 medium yellow onions, large diced
1 fennel bulb, stems removed, rough cut into large pieces
2 tablespoons olive oil
½ teaspoon kosher or course sea salt
½ teaspoon black pepper
1 cup dry white wine

Preheat oven to 400 degrees.

In a small bowl, combine the finely chopped sage, rosemary and thyme with salt and pepper and set aside.

Heat a frying pan with one tablespoon olive oil over medium-high heat. Once the pan is hot, brown the pork on all sides until golden brown all over, about 2 minutes per side with a little extra time on the top layer. Set aside to cool for a couple minutes.

Brush the top of the roast with an even layer of Dijon mustard, and follow that with an even coating of the fresh herb mixture.

In a separate frying pan, heat 2 tablespoons of olive oil over medium heat and then saute the carrots, onions and fennel until slightly brown, about 3 to 5 minutes. Add salt and pepper and toss to coat.

Place the roast in the center of a roasting pan or baking dish and surround with the sautéed vegetables. Pour one cup of dry white wine over the vegetables and bake in a 400-degree oven for about 50 minutes, until golden brown with an internal temperature of 160 degrees. Let rest for 3 to 5 minutes (maximum), cut into half-inch thick slices and serve.