Herbed Pork Loin Roast With Vegetables
(from teacherrap’s recipe box)
Source: Cuisine Tonight/Cuisine at Home (from RecipeThing user saymyname)
Serves 12 peopleIngredients
- 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
-
Preheat oven to 400°.
- Stir together the butter, mustard, garlic, thyme, sage, and rosemary in a small bowl.
- Dry outside of pork roast with paper towels, then rub top and sides with the butter mixture.
- Season roast with salt and pepper; place buttered side up in a roasting pan.
- Pat vegetables dry; scatter vegetables in the roasting pan around the pork.
- Roast meat and vegetables until pork reaches an internal temperature of 145° on an instant read thermometer, about 1 hour and 45 minutes.
- After cooking roast 50 minutes, stir vegetables to coat with pan drippings.
- If pork starts to overbrown near end of roasting time, tent it with foil.