Herb Pork Loin with Root Vegetables….

I went through a few Barefoot Contessa cookbooks this morning when I should have been studying my Pharm book. I combined a few of her pork recipes into this masterpiece.


2 lb pork loin

2 tablespoons of Dijon mustard

Dried thyme

3 gloves of garlic- grated


1 fennel bulb- remove top stems and cube bulb into large chunks

2 potatoes- diced into large cubes

2 large carrots- sliced on a diagonal

I large onion- diced into large cubes

1 tablespoon evoo

1 tablespoon of butter

Preheat oven to 425

Place grated garlic in a bowl with thyme, and salt and pepper. Mix well.

Rub pork with mustard then the herb mix. Let sit for 20 minutes.

Meanwhile place diced vegetables in a bowl and mix with evoo and melted butter. Then put them in the bottom of a roasting pan and cook for 20 minutes.

Remove the pan and place pork on top of vegetables and roast 45-50 minutes until thermometer reads 138.

Remove roast to a plate and cover with foil. Continue to cook vegetables 5-10 more minutes. I like mine very roasted. If you do not then skip this step.

Slice pork after it has set for 10 minutes.

Pour juice from pork plate over everything. Serve on a platter with vegetables. Enjoy!

Published by Lem0815

Mother of two and wife to my junior high sweetheart. I believe the key to life is balance and the key to healthy eating is to not restrict and incorporate fruits and vegetables into every meal.

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