Categories: Main Dish, Pork

Ingredients

• 8 tablespoons unsalted butter, softened (1 stick)
• 1 tablespoon stone-ground mustard
• 1 tablespoon minced fresh garlic
• 1 tablespoon minced fresh thyme
• 1 tablespoon minced fresh sage
• 2 teaspoons minced fresh rosemary
• 1 (4 lb) boneless pork loin roast
• kosher salt
• black pepper
• 6 large yukon gold potatoes, quartered
• 6 carrots, cut into 2-inch pieces
• 6 whole shallots, peeled

Directions

1. Preheat oven to 400°.

2. Stir together the butter, mustard, garlic, thyme, sage, and rosemary in a small bowl.
3. Dry outside of pork roast with paper towels, then rub top and sides with the butter mixture.
4. Season roast with salt and pepper; place buttered side up in a roasting pan.
5. Pat vegetables dry; scatter vegetables in the roasting pan around the pork.
6. Roast meat and vegetables until pork reaches an internal temperature of 145° on an instant read thermometer, about 1 hour and 45 minutes.
7. After cooking roast 50 minutes, stir vegetables to coat with pan drippings.
8. If pork starts to overbrown near end of roasting time, tent it with foil.

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