JKL Pesto Pork and Veggie Roast

Total Time:
1 hr 45 min
15 min
1 hr 30 min

6 to 8 servings

  • 5 cloves garlic
  • 3 teaspoons coarse sea salt, divided
  • 3 teaspoons freshly ground black pepper, divided
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon fresh rosemary leaves
  • 3 teaspoons sugar
  • 1 (3-pound) pork loin roast, trussed
  • 2 onions, quartered
  • 2 zucchini, cut into 8 half-moon pieces
  • 2 summer squash, cut into 8 half-moon pieces
  • 2 carrots, washed and cut into 8 pieces
  • 3 tomatoes, quartered
  • 2 medium red potatoes, quartered
  • 1 cup store-bought pesto
  • 1 tablespoon grapeseed oil
  • 1/2 cup white wine, plus more if needed
  • 3/4 cup chicken stock, plus more if needed
  • 3 tablespoons butter
  • Preheat the oven to 425 degrees F.

  • In a mortar and pestle, combine the garlic, 2 teaspoons coarse sea salt, 2 teaspoons black pepper, cayenne, rosemary, and sugar and pound together until a thick paste forms. Rub evenly over the pork roast.

  • Remove the V-rack from a large roasting pan and fill the pan with the prepared vegetables. Add in the remaining 1 teaspoon salt and pepper, pesto, oil, wine, and chicken stock. Toss together with your hands to combine evenly.

  • Return the V-rack to the roasting pan, centered over the vegetables, place the pork roast on top, and place in the oven.

  • Cook for 30 minutes at 425 degrees F, and then lower to 325 degrees F for 1 hour, turning the pork roast over after 30 minutes to brown the other side. Baste with the juices from the roasting pan 2 to 3 times throughout the hour. Remove from the oven when the internal temperature reaches 140 degrees F. Place on a cutting board, tent lightly with aluminum foil, and allow to rest for 5 to 10 minutes.

  • Remove the vegetables to a large serving platter and tent with foil to keep warm. Place the roasting pan on the stove over medium-high heat and bring the pan juices to a boil, whisking. Add more wine and chicken stock, if needed, and reduce until slightly thickened, 5 minutes. Whisk in the butter and adjust seasoning, to taste.

  • Slice the pork thinly on a slight bias and serve with the jus and vegetables.

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