Rosemary-Garlic Pork With Roasted Vegetables & Caramelized Apples

Rosemary-Garlic Pork With Roasted Vegetables & Caramelized Apples
Photo by Jim Franco

Ingredients

  • 1 (4-lb.) boneless pork loin roast
  • ¼ cup apple cider vinegar
  • 1/3 cup olive oil, divided
  • 2 tablespoons Dijon mustard
  • 6 large garlic bulbs
  • 1 ½ teaspoons freshly ground pepper, divided
  • 2 tablespoons Dijon mustard
  • + 21 more ingredients
    • 2 medium-size sweet onions, quartered
    • 1 pound parsnips, peeled and cut into 2-inch pieces
    • 1 pound carrots, peeled and cut into 2-inch pieces
    • 1 ½ teaspoons freshly ground pepper, divided
    • 3 teaspoons salt, divided
    • 6 large garlic bulbs
    • 4 garlic cloves, coarsely chopped
    • 3 teaspoons salt, divided
    • ¼ cup apple cider vinegar
    • Kitchen string
    • 2 medium-size sweet onions, quartered
    • 1 pound parsnips, peeled and cut into 2-inch pieces
    • 4 garlic cloves, coarsely chopped
    • Caramelized Apples
    • 1 (4-lb.) boneless pork loin roast
    • Caramelized Apples
    • 1/3 cup olive oil, divided
    • 1 pound carrots, peeled and cut into 2-inch pieces
    • Kitchen string
    • 3 tablespoons fresh rosemary leaves, divided
    • 3 tablespoons fresh rosemary leaves, divided

1. Preheat oven to 425°. Combine first 3 ingredients in a large bowl; sprinkle with 1 tsp. salt and 1/2 tsp. pepper. 2. Sauté vegetables in 3 Tbsp. hot oil in a 7 1/2-qt. roasting pan over medium-high heat 8 minutes or until caramelized. Remove from heat, and stir in 1 Tbsp. rosemary. 3. Tie pork...

View full recipe at My Recipes

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