Balsamic Rosemary Pork Roast with Root Vegetables

• 1 (3-pound) pork loin roast
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon fresh rosemary, chopped
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups peeled and cubed carrots
• 2 cups peeled and cubed parsnips
• 2 cups peeled and cubed sweet potatoes
• 1 onion, cut into wedges
• 1/2 cup chicken stock
• 2 tablespoons honey
• 1 tablespoon Dijon mustard

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a small bowl, mix olive oil, balsamic vinegar, rosemary, garlic, salt, and pepper to make the marinade. Rub over the pork roast.
3. 3 Place the roast in a roasting pan and surround with carrots, parsnips, sweet potatoes, and onion.
4. 4 Roast for 60 minutes.
5. 5 In a small saucepan, heat chicken stock, honey, and Dijon mustard. Simmer for 5 minutes to thicken.
6. 6 Brush the glaze over the roast and vegetables, then return to the oven for another 30 minutes or until the pork reaches an internal temperature of 145°F.
7. 7 Remove from oven, let rest for 10 minutes before serving.

Equipment

• Roasting pan
• Meat thermometer
• Saucepan

Variations

• For a spicier kick, add crushed red pepper to the marinade.
• Substitute honey with maple syrup for a different flavor profile.

Substitutions

• If fresh rosemary isn’t available, use 1 teaspoon of dried rosemary.
• Carrots can be substituted with turnips for a different texture.

Pairings

• Pairs well with a crisp Sauvignon Blanc or a robust Pinot Noir.

Nutrition

Tips

• For extra flavor, marinate the pork roast in the fridge for 4 hours or overnight before cooking.
• Check the roast with a meat thermometer to ensure it’s cooked through without being dry.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F to maintain texture.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with a side of creamy mashed potatoes or a fresh green salad for a complete meal.

FAQ