A couple of weeks ago, my dear friend Christopher actually visited my blog (instead of viewing it through Google Reader) and noticed that my header was in need of a face-lift. (He created the previous one, so he’s allowed to say that!) He came over recently and created the new one while I prepared today’s recipe as a thank-you dinner. Many, many thanks to Christopher for my fresh new look. I love it!
Anyway, both Christopher and I have a thing for pork, whether it’s shredded for tacos, part of a meatball, sauteed with sauce, or – for this meal – roasted with vegetables and drizzled with mustard gravy. This recipe has an amazing end result and is impressive enough for company; it certainly earned the C.Go stamp of approval.
Roast Pork Loin with Carrots and Mustard Gravy
2 pounds carrots, peeled and halved lengthwise if large
1/2 pound shallots, peeled and halved if large
2 tablespoons fresh rosemary leaves
2 tablespoons olive oil
Coarse salt and ground pepper
1 1/2 pounds boneless pork loin roast
3/4 cup white wine
2 tablespoons all-purpose flour
2 tablespoons grainy mustard
Preheat oven to 450°F. On a rimmed baking sheet, toss carrots, shallots, and 1 tablespoon rosemary with 1 tablespoon oil; season with salt and pepper. Roast for 10 to 12 minutes.
Meanwhile, season pork with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium. Add pork; cook, turning occasionally, until golden brown on all sides, 10 to 12 minutes. Transfer pork to a plate, and reserve skillet.
Remove baking sheet from oven; push vegetables to sides. Place pork in center; return sheet to oven. Roast, tossing vegetables occasionally, until an instant-read thermometer inserted in thickest part of pork registers 145°F, 30 to 40 minutes. Loosely tent pork with foil. Let rest 10 minutes before slicing.
While pork rests, pour off almost all of the fat from skillet. Add wine, and cook over medium-high, scraping up browned bits, until syrupy, 4 to 5 minutes. Add flour, and cook, whisking constantly, 30 seconds. Gradually add 1 cup water, whisking constantly. Add 1 tablespoon rosemary. Bring to a simmer. Remove from heat. Whisk in mustard, and season gravy with salt and pepper. Serve pork with carrots and gravy.
Source: Everyday Food, March 2009
- The smallest pork loin I could find at my grocery store was 2.7 pounds, so I bought it.
- Since my roast was large, I used the full 40 minutes of baking time.
- When I tested the temperature of my pork, it was more like 138° or 139°. I didn’t want to risk overcooking it, so I tented it then. I’m glad I did, because the pork turned out tender and juicy, and just barely pink.
- Peeling all those shallots was kind of a pain, though they are delicious. Christopher and I think it would be fine to use a small red onion (cut into wedges) or pearl onions as a substitute.
I rounded out the meal with a simple side of green beans, and did we ever enjoy it all. The pork was perfectly cooked, the vegetables were tender, and the blackened bits on the vegetable edges were over-the-top delicious. We liked the rosemary in the vegetables but thought it was overkill in the gravy; next time, I’ll leave it out. Also, if you’re feeling a bit lazy, the meal would still be perfectly delicious if you skipped the gravy altogether. I enjoyed the extra flavor boost, though. This one’s definitely a keeper!
Recipe link: Roast Pork Loin with Carrots and Mustard Gravy