Pork Roast with Vegetables

Pork Roast with Vegetables
Pork Roast with Vegetables
Makes 10 servings
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  1. 1 (31/2-pound) pork tenderloin
  2. 3 teaspoons salt, divided
  3. 11/2 teaspoons ground black pepper, divided
  4. 3 tablespoons olive oil, divided
  5. 3 pounds fingerling potatoes
  6. 12 baby carrots with tops attached
  7. 8 Forelle pears*
  8. 1 large onion, roughly chopped
  9. 3 cloves garlic, crushed
  10. 6 sprigs fresh thyme
  11. 3 sprigs fresh rosemary
  12. Creamy Herb Sauce (recipe follows)
  1. Preheat oven to 350˚.
  2. Season pork with 2 teaspoons salt and 1 teaspoon pepper. Heat a large skillet over medium-high heat, and add 1 tablespoon oil. Sear pork loin until browned on all sides, about 3 to 4 minutes on each side. Transfer pork to a large roasting pan.
  3. In a large bowl, combine potatoes, carrots, pears, onion, garlic, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper. Add remaining 2 tablespoons oil, and toss. Add potato mixture and herb sprigs to the roasting pan, alongside the pork. Roast until the internal temperature of the pork reaches 165˚, about 45 minutes.
  4. Transfer the roast to a serving platter, and using a slotted spoon, place vegetables and pears around the roast; remove and discard herb stems. Pour the pan juices into a bowl, and reserve. Serve with Creamy Herb Sauce.
  1. *Forelle pears are petite, firm-fleshed pears. Four firm, medium-size pears, quartered, may be substituted.
Victoria https://www.victoriamag.com/
Creamy Herb Sauce
Makes about 2 cups
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  1. 1 tablespoon olive oil
  2. 2 shallots, minced
  3. 1 tablespoon flour
  4. 2 cups beef stock
  5. Reserved pork roast pan juices
  6. 1 cup heavy whipping cream
  7. 2 teaspoons Dijon mustard
  8. 1/2 teaspoon salt
  9. 1/2 teaspoon ground black pepper
  10. 1/2 teaspoon chopped fresh thyme
  11. 1/2 teaspoon chopped fresh rosemary
  12. 1/2 teaspoon chopped fresh oregano
  1. In a skillet over medium-high heat, heat the oil; add the shallots, and cook until soft, about 3 minutes. Sprinkle the flour over the shallots, and stir for 1 minute. Add the stock and reserved pan juices, whisking well to avoid lumps.
  2. Simmer until liquid is reduced by half, about 10 to 15 minutes. Whisk in the cream, mustard, salt, pepper, thyme, rosemary, and oregano. Bring to a simmer, then remove from heat. Serve immediately.
Victoria https://www.victoriamag.com/


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