Whenever you want to make something really special, likely you have a favorite go-to meal. If you don’t, this recipe for glazed pork paired with apples, carrots and potatoes is a delicious choice for a complete and balanced meal.
Cook prep: 15 minutes
Total time: 1 hours 15 mins
Yield: 8 servings
3 lb. pork loin
1 lb carrots, cut (strips or squares)
2 granny smith apples, peeled, cored and sliced thickly
2 sweet potatoes, peeled and sliced lengthwise
2 tablespoon olive oil
⅓ cup dark brown sugar
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon Italian seasoning,
3 tablespoon Dijon mustard, (creamy and thick)
½ cup brown sugar
1 tablespoon parsley, chopped
1. In a bowl, place the cut carrots and sweet potatoes. Add 2 tablespoons olive oil and mix well. In a different bowl place the sliced apples.
2. Pre-heat oven at 375 degrees F.
3. Place pork loin with fat layer on top in the middle of the baking sheet. Surround it with oiled up carrots and sweet potatoes. Do not add brown sugar or apples yet.
4. Season the pork loin and vegetables with spices evenly: 1 teaspoon sea salt, ½ teaspoon black pepper, and 1 teaspoon Italian seasoning.
5. Generously brush the entire surface of the pork loin (except bottom) with Dijon mustard.
6. Press ½ cup of dark brown sugar into the mustard, all over the roast.
7. Place the baking sheet in the oven and cook for 30 minutes, remove, and add the veggies with ⅓ cup of brown sugar. Add sliced apples too.
8. Return the roast to the oven and continue cooking for about 20-30 more minutes or until the internal temperature hits between 145 to 155 degrees F on a meat thermometer.
9. The total cooking time for the roast of this size ends up being 50 minutes to 1 hour and that does not include resting time of 10 minutes! Important! Keep in mind that large cuts like this pork loin increase in temperature approximately 10° F. while resting. Which means that if you are aiming for 160 F, remove them from the heat at 150° F. followed by a 10 minute rest.
10. Let the roast rest for 10 minutes before carving and serving. Once again, remove it prior to desired target temperature to prevent the pork from drying out.