Garlic-Herb Pork Loin with Roasted Root Vegetables
25min
1h 5min
3
520
Chef's Note
For the juiciest pork loin, use a meat thermometer and remove it from the oven when it reaches 140°F, as it will continue cooking during the resting period to reach the safe temperature of 145°F. The diamond scoring on the fat cap allows the herb paste to penetrate deeper while creating a beautiful presentation.
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Ingredients
1.5 pounds pork loin roast
6 cloves garlic cloves
2 tablespoons fresh rosemary
2 tablespoons fresh thyme
1 tablespoon fresh sage
3 tablespoons olive oil
1 tablespoon dijon mustard
1 teaspoon lemon zest
1 tablespoon lemon juice
1.5 teaspoons kosher salt
1 teaspoon black pepper
3 medium carrots
2 medium parsnips
1 large sweet potato
1 medium red onion
1 small fennel bulb
1/2 cup chicken broth
1 tablespoon honey
2 tablespoons butter
1/4 cup white wine (optional)
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Mince 4 garlic cloves and finely chop the fresh herbs (rosemary, thyme, and sage).
- 3
In a small bowl, combine 2 tablespoons of olive oil, minced garlic, chopped herbs, 1 tablespoon of Dijon mustard, 1 teaspoon of lemon zest, 1 tablespoon of lemon juice, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper to create a paste.
- 4
Pat the pork loin dry with paper towels. Using a sharp knife, score the fat cap in a diamond pattern, being careful not to cut into the meat.
- 5
Rub the herb paste all over the pork loin, making sure to get it into the score marks and coat evenly.
- 6
Peel and cut the carrots, parsnips, and sweet potato into 1-inch chunks. Cut the red onion into wedges. Trim the fennel bulb and cut into wedges.
- 7
In a large roasting pan, toss the vegetables with 1 tablespoon of olive oil, remaining 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper.
- 8
Place the seasoned pork loin on top of the vegetables, fat side up.
- 9
Slice the remaining 2 garlic cloves and scatter them among the vegetables.
- 10
Roast in the preheated oven for 45-55 minutes, or until the internal temperature of the pork reaches 145°F (63°C) and the vegetables are tender. Baste the pork with pan juices halfway through cooking.
- 11
Remove the pork from the pan and let it rest on a cutting board, loosely tented with foil, for 10 minutes.
- 12
While the pork is resting, place the roasting pan with vegetables on the stovetop over medium heat. Add 1/2 cup of chicken broth, 1/4 cup of white wine (if using), and 1 tablespoon of honey.
- 13
Stir to deglaze the pan, scraping up any browned bits. Let simmer for 3-5 minutes until slightly reduced.
- 14
Remove from heat and stir in 2 tablespoons of butter until melted and sauce is glossy.
- 15
Slice the pork loin and serve with the roasted vegetables, spooning the pan sauce over both.
Nutrition Information (per serving)
520
42g
28g
26g
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