Recipe for Pork Roast with Veggies
I made a pork roast for dinner Saturday night, and the spice mix I used tasted really good.
I thought I'd share it. I added a cup of apple juice after it cooked about 30 minutes, and it made the vegetables really soft. I won't do this again, but I figured I'd include it for those of you who like your veggies to cook to that texture.
I ended up baking the pork loin for about an hour and 45 minutes and pulled it out when my meat thermometer read 160 degrees. Even then, the ends were a little dry, so I'd suggest you monitor the temperature very carefully and pull your roast out when it hits 158 degrees, since it will keep cooking as it rests.
Pork Roast with Veggies
4 pound pork loin
3 tablespoons olive oil
3 medium potatoes, sliced thin
2 sweet potatoes, sliced thin
3 medium carrots, sliced into medallions
8 ounces mushrooms, sliced
8 ounces Brussels sprouts, stems trimmed and cut in half
1 tablespoon dried parsley
1 teaspoon minced onion
1/2 teaspoon granulated garlic
1/8 teaspoon ground cloves
1 teaspoon tarragon
1/2 teaspoon savory
1/2 teaspoon marjoram
1/2 teaspoon salt
1/2 tablespoon fresh-ground pepper
Preheat oven to 350 degrees.
Put olive oil in the bottom of a large dutch oven. Add sliced vegetables. Mix spices together and rub half of it on both sides of pork loin. Sprinkle the rest of the spice mix over the vegetables and stir well. Place pork loin on top of vegetables.
If desired, pour one cup of apple juice over pork and veggies after it cooks for half an hour.
Bake for an hour and then check temperature of pork. Cook until the pork reaches an internal temperature of 160 degrees. This should take an hour but may take longer.