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Roast Pork Loin Recipe

Roast Pork Loin
Source: Food Network Kitchen



  • 1 tablespoon vegetable oil
  • 1 boneless center-cut pork loin roast (about 2 pounds), trimmed and tied (see below)
  • Kosher salt and freshly ground pepper
  • 2 tablespoons whole-grain mustard
  • 2 tablespoons cider vinegar

Fall Vegetable Cobbler:

  • 4 cups low-sodium chicken broth
  • 2 cups all-purpose flour
  • 2 tablespoons whole-grain mustard
  • 1 large turnip, peeled and cut into 3/4-inch pieces
  • 2 medium russet potatoes, peeled and cut into 1/2-inch pieces
  • 4 large carrots, sliced
  • 8 tablespoons unsalted butter; 6 tablespoons cut into cubes and kept cold
  • Kosher salt and freshly ground pepper
  • 1 tablespoon baking powder
  • 1 cup heavy cream
  • 1 bunch fresh parsley, chopped
4 to 6 servings


  • Preheat the oven to 375 degrees.
  • Heat the oil in a large ovenproof skillet over high heat.
  • Season the pork with salt and pepper and sear on all sides until golden brown.
  • Combine the mustard and vinegar and brush over the pork.
  • Transfer to the oven and roast the pork until a thermometer inserted in the center reads 145 degrees, about 35 minutes.
  • Transfer the pork to a cutting board and tent with foil for 10 minutes.
  • Remove strings, slice and serve with Fall Vegetable Cobbler (recipe below)

Fall Vegetable Cobbler :

  • Preheat the oven to 375 degrees.
  • Whisk the broth and 1/4 cup flour in a saucepan over medium heat.
  • Add the mustard and vegetables; simmer until thickened, about 2 minutes.
  • Whisk in 2 tablespoons butter and salt and pepper to taste; transfer to a 3-quart baking dish.
  • Whisk the remaining 1 3/4 cups flour, the baking powder and a pinch of salt in a bowl.
  • Rub in the cold cubed butter with your hands until the dough resembles coarse meal.
  • Lightly stir in 3/4 cup cream with a fork.
  • Place big spoonfuls of dough (about 6) on top of the vegetables and brush with the remaining 1/4 cup cream.
  • Bake until golden brown and cooked through, about 45 minutes.
  • Scatter parsley on top.



A recipe from Food Network Kitchen

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