Oven-Roasted Pork Loin with Herb Crust & Root Vegetables

Oven-Roasted Pork Loin with Herb Crust & Root Vegetables ingredients

• 1.5 lbs Pork loin roast
• 2 tbsp Olive oil
• 1 tbsp Fresh rosemary
• 1 tbsp Fresh thyme
• 3 cloves Garlic
• 1 tbsp Dijon mustard
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1.5 lbs Yukon Gold potatoes
• 1 lb Carrots
• 1/2 lb Parsnips
• 1 large Red onion
• 2 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper

How to make Oven-Roasted Pork Loin with Herb Crust & Root Vegetables

1. Preheat your oven to 400°F (200°C). Prepare a large roasting pan or a sturdy baking sheet by lining it with parchment paper for easier cleanup.
2. Prepare the Herb Crust: In a small bowl, combine 2 tablespoons of olive oil, 1 tablespoon of finely chopped fresh rosemary, 1 tablespoon of finely chopped fresh thyme, 3 minced garlic cloves, 1 tablespoon of Dijon mustard, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix thoroughly to create a thick paste.
3. Pat the pork loin roast completely dry with paper towels; this helps create a nice crust. Evenly spread the herb mixture all over the surface of the pork loin.
4. In the prepared roasting pan, toss 1.5 pounds of cut Yukon Gold potatoes, 1 pound of cut carrots, 1/2 pound of cut parsnips (if using), and 1 large red onion cut into wedges with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until all vegetables are lightly coated.
5. Push the vegetables to the sides of the roasting pan, creating a space in the center. Place the herb-crusted pork loin directly in the center of the pan, nestled among the vegetables.
6. Roast in the preheated oven for 45-60 minutes, or until the internal temperature of the pork loin reaches 145°F (63°C) when measured with an instant-read thermometer inserted into the thickest part. The vegetables should be tender and lightly caramelized.
7. Once cooked, carefully remove the roasting pan from the oven. Transfer the pork loin to a cutting board, tent it loosely with foil, and let it rest for 10-15 minutes. This allows the juices to redistribute, ensuring a tender and moist roast.
8. Slice the rested pork loin into 1/2-inch thick medallions. Serve immediately with the roasted root vegetables, spooning any pan juices from the roasting pan over the slices.

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