Pirate Kitchen

Roasted Pork Loin & Vegetables

Autumn, General, Gluten Free, Meats | November 7, 2010 | By

Roast Pork Loin & Veg

I am writing this blog post while looking at the internet while thinking, “maybe I should go grocery shopping.” It’s only 6 am and that should tell you something:  I’m all over the darned place.


Yo La Tengo to the rescue. The tickets for their “8 Nights of Hanukkah” shows (yes, 8 shows) at Maxwell’s in Hoboken SOLD OUT in less than 2 1/2 seconds. Oy to the World i.e. bummer. But, I did manage to get us tickets for their January 20th show at the Trocadero in Philly! At this moment in particular, Ira singing Autumn Sweater is the centering I need. <sigh> Oh Ira.
… we could slip away
oh wouldn’t that be better?
me with nothing to say
and you in your Autumn sweater…

Later the same day:

To kick off the official time change and what is now truly Autumn, I’ve made a roasted pork loin and vegetables. I love Ina Garten a.k.a the Barefoot Contessa. I own her cookbooks and have tried lots of her recipes. Every one of them is a winner. I also love her philosophy and style of cooking:  big platters and family style so the cook can enjoy and not be a crazed, stressed-out host or hostess (or in this case wifemom). Works for me! This is a very friendly roast that does not require hours of time and the flavor is just wonderful: very simple dijon mustard, thyme and garlic compliment the lean meatiness of the pork. The baste at the end with a bit of water creates the little extra pan juice it needs visually and gives it that finishing touch. Wait until that first bite. I dare you not to moan and roll your eyes while digging in for more.

Roast Loin of Pork with Vegetables
Lean and mean!

Serves 6


  • 1, 2-3 pound center cut boneless pork loin
  • 2 garlic cloves, minced
  • 1 Tablespoon kosher salt
  • 1 Tablespoon fresh thyme leaves
  • 1/4 Cup Dijon mustard
  • 4 Tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Assortment of vegetables for roasting:  6 small potatoes quartered, 5 carrots peeled and sliced diagonally (bias cut), 2 onions thickly sliced, 2-3 celery stalks bias cut and 2 fennel bulbs tops removed, cored and sliced.

Preheat oven to 425 degrees. Place garlic, salt and thyme in the bowl of a food processor fitted with a steel blade.  Pulse to mix and scrape down the sides. Add the mustard and combine. Place the pork in an 8×8 roasting pan and slather the mixture over the entire outside. Place the vegetables on a sheet pan and toss with olive oil, salt and pepper. Place the pork on the center rack of the oven and the vegetables on the rack directly below. Cook for 40 – 50 minutes occasionally tossing the vegetables. The meat is done when a meat thermometer inserted into the center reads at least 138 degrees. The coating at this point will be dry and shiny looking. Add a little water (about 1/4 cup) to the bottom of the pan, swish around and spoon that over the top. Set the pork aside to rest tented with foil. Slice the meat thickly and arrange on a platter with the vegetables.

Credit: Recipe inspired by Barefoot Contessa Parties!

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