Pot Roast Loin Of Pork With Celeriac Shallots Pancetta Recipes

BAREFOOT CONTESSA'S BEST ROASTED PORK

Barefoot Contessa's Best Roasted Pork image

The most amazing roasted pork, ever!!! Well worth the time put into the roast. I've made this recipe a zillion times and have never changed a thing- soooo good, I just had to post it!

Provided by hollyfrolly

Categories One Dish Meal

Time 1h55m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 garlic cloves, minced
salt & freshly ground black pepper, plus 1 tablespoon kosher salt
1 tablespoon fresh thyme leave
1/4 cup Dijon mustard
1 (3 lb) boneless pork loin, trimmed and tied
3 small fennel bulbs, tops removed
8 carrots, peeled, and thickly sliced diagonally
10 small potatoes, cut in quarters (red or white-skinned)
2 yellow onions, thickly sliced
4 tablespoons olive oil
4 tablespoons unsalted butter, melted

Steps:

Preheat the oven to 425 degrees F.
In a food processor, combine garlic, 1 tablespoon salt, thyme leaves and mustard.
Spread the mixture over the pork and allow it to sit at room temperature for at least 30 minutes.
In the meantime, slice fennel bulbs into thick wedges.
Toss the fennel, carrots, potatoes, and onions in olive oil, melted butter, salt, and pepper to taste.
Place the vegetables in a large roasting pan and cook for 30 minutes.
Place the pork loin on top of the roasted vegetables and continue to cook for another 30 to 50 minutes (or when a meat thermometer inserted into the thickest part of the loin reads 138 degrees.).
Remove the meat from the pan and return the vegetables to the oven to keep cooking.
Cover the meat with aluminum foil and allow it to rest for 15 minutes.
Remove the strings from the meat and slice it thickly.
Arrange the meat and vegetables on a platter.
Sprinkle salt and pepper to taste.
Enjoy warm!

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