Today's recipe is from Ina Garten. I have to admit, I am not usually a huge Ina Garten fan. Not because I don't like her but because she makes things that are more expensive and labor intensive. I am not afraid to say that I like things simple, cheap, and easy. But this roast looked so yummy and I love roasted veggies, so she won over my vote for this Food Star Friday's recipe post.
I will tell you that the paste that you make to rub on the pork is not that appealing visually so once I got it on the roast I was kinda like hhmmmmmm. But I trusted in the flavors so I got on with the process of prepping the veggies and getting them in to roast. Carrots, potatoes, fennel, and onions yummmmm I love just about any kind of vegetable roasted. I almost had to fight Kevin for the roasted fennel once he tasted it!
I stuck pretty close to the recipe on this one. The only thing I did was add a little touch of olive oil to the mustard paste for the outside of the roast just to get it to blend in my food processor better. It also helped it to spread on the pork roast. Really this recipe is quite simple, which is probably subconsciously one of the reasons I chose it.
Kevin and I were the only ones eating but we both gave it two thumbs up. It was so good we ate the leftovers the next day! This is one I will be keeping. It is nice enough for entertaining, but easy enough for everyday cooking.
I really wish my photography was better. Bear with me gang I am hoping to get a new camera as soon as possible!
Roast Loin of Pork with Fennel
2 cloves of garlic, minced
Salt and freshly ground black pepper, plus one tablespoon kosher salt
1/4 cup Dijon mustard
1 (3-pound) boneless pork loin, trimmed and tied
3 small fennel bulbs, tops removed
8 carrots, peeled, and thickly cut diagonally
10 small potatoes (red or white skinned) cut into quarters
2 yellow onions, thickly sliced
4 tablespoons good olive oil
4 tablespoons unsalted butter, melted
Preheat oven to 425 degrees F.
With a mortar and pestle, or in a food processor fitted with a steel blade, grind together the garlic, 1 tablespoon salt, and thyme leaves. Add the mustard. Spread the mixture over the loin of pork and allow it to sit at room temperature for at least 30 minutes.
Meanwhile, cut the fennel bulbs into thick wedges, cutting through the core. Toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt and pepper to taste. Place the vegetables in a large roasting pan and cook for 30 minutes. Add the pork loin to the pan and continue to cook for another 30 to 50 minutes, or until a meat thermometer inserted into the middle of the pork reads exactly 138 degrees. Remove the strings from the meat and slice it thickly. Arrange the meat and vegetables on a platter. Sprinkle with salt and freshly ground black pepper to taste. Serve warm.