Roast Pork Loin

Total Time:
1 hr 5 min
Prep:
20 min
Inactive:
10 min
Cook:
35 min

Yield:
4 to 6 servings
Level:
Intermediate

CATEGORIES
Ingredients
  • 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
Directions

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:

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

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.

Prep Time: 30 minutes

Cook Time: 1 hour

Photograph by Tina Rupp

Pairs Well With
Pinot Noir

Delicate, floral red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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    19 Reviews
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    Family loved the pork. (I did not make the vegetables attached.) I put roast to rest on top of sliced onion, and made a pan gravy. House smelled amazing. I served it with rice, next time going to try it with wide noodles or mashed potatoes. Going to make this again.
    Had a small pork loin roast. Marinated it in the molasses coffee brine. Roasted to 135 degrees. Wonderful! Sauce on roasted garlic mashed potatoes. Thank you! !
    I only tried the pork loin. Few ingredients is what i look for and it was tasty. I thought it was going to be dry but it wasn't. We had leftover cranberry relish that I mixed with applesauce. Yummy.
    really tasty and easy!!!!
    I wrapped my loin in bacon before putting in oven..kept the pork moist and wonderful. My husband, who is not easy to impress, was impressed.
    Very, very good (with a few minor adjustments) :-)
    I made the cobbler and it wasn't anyone's favorite.
    I made these dishes and got rave reviews. My husband loved the pork and my dad had seconds and thirds (and maybe even a forth) on the veggie cobbler. Quick and easy to make and very satisfying!
    My husband is extrememly picky and he has begged me to make this recipe again. Definately a keeper and so easy to make!
    I really liked the recipe - the mustard and apple cider vinegar really compliment the pork well, as expected, and it turned out quite nice! I served it up with some mac n' cheese, and a cucumer/tomato salad marinated in apple cider vinegar. Quick and easy with lots of taste! I'm adding this one to the recipe box!
    Simple, fast and tasty.
    I have made the pork loin several times. I make sure to use my cast iron skillet and it turns out great.
    Cause your gonna need it. The pork was bone dry. The flavor was...blehh...At best. This one is coming off my bookmarks.
    This roast and veggie cobbler are out of this world. I deglazed my roast skillet with chicken stockpan after searing and it turned into an excellent sauce with the mustard drippings off the pork. I added just a little fresh sage, thyme and rosemary to the veggie/cobbler gravy and the topping in the cobbler.
     
    While eating it, I started to think of so many other veggie and stock variations for this dish, as well as flavor changes for the roast, beef, lamb, chicken, even seafood.
    I loved this recipe and so did my husband! Next time, I may add some cooked chicken as this would be a wonderful chicken pot pie recipe!
    I only made the cobbler, but it turned out great! It needed to cook a little longer than the time it listed. I made it vegetarian (with veggie broth instead of chicken broth) and added some onions, mushrooms and cauliflower. It was very easy and everyone enjoyed it!
    combined it with laura deens butternut squash soup and made a pecan souffle as dessert - big success
    The vegetable cobbler was great, however, I felt the pork was just ok. Nothing special.
    I am not a great chef but this was easy and my family LOVED it. I added mushrooms, onions and celery to the Cobbler and it was excelent. The Pork Loin had great flavor as well. Great Fall meal for sure, I will be making this many more times.
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    This recipe is featured in:

    Winter Entertaining Guide