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Maple-Mustard Glazed Pork Loin with Autumn Roasted Vegetables

Ingredients
    Pork Loin:
  • 1 boneless pork loin roast (3–4 lb)
  • 2 tsp kosher salt (adjust for salt brand)
  • 1 tsp freshly ground black pepper
  • 1 tsp garlic powder
  • 1/2 tsp dried thyme
  • 2 tbsp olive oil
    • Maple-Mustard Glaze:
  • 1/3 cup pure maple syrup
  • 1/4 cup Dijon mustard
  • 1 tbsp whole-grain mustard
  • 1 tbsp apple cider vinegar
  • 1 tbsp apple cider or water
  • 2 cloves garlic, minced
  • 1/2 tsp dried rosemary, crushed
  • 1/4 tsp smoked paprika
  • 1 pinch cayenne pepper (optional)
    • Autumn Roasted Vegetables:
  • 1 1/2 lb Yukon Gold potatoes, cut into 1 1/2-inch chunks
  • 1 lb carrots, cut into thick diagonal pieces
  • 1 lb parsnips, cut into thick diagonal pieces
  • 1 lb sweet potatoes, peeled and cut into 1 1/2-inch chunks
  • 2 medium firm apples, cored and cut into thick wedges
  • 1 large red bell pepper, cut into large pieces
  • 4 cloves garlic, smashed
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp fresh rosemary, chopped
  • 1 tsp fresh thyme leaves
  • 1/2 cup apple cider or low-sodium chicken stock
Instructions
  1. 1
    Preheat: Heat oven to 375°F. Pat pork dry and season with kosher salt, black pepper, garlic powder, thyme.
  2. 2
    Prepare glaze: Combine maple syrup, Dijon mustard, whole-grain mustard, apple cider vinegar, apple cider, garlic, rosemary, smoked paprika, cayenne in a small saucepan. Simmer 2–3 minutes. Divide into separate portions for basting and serving.
  3. 3
    Prepare vegetables: Toss potatoes, carrots, parsnips, sweet potatoes, bell pepper, smashed garlic, olive oil, salt, black pepper, rosemary, thyme. Spread evenly in a large roasting pan or across two pans.
  4. 4
    Start vegetables: Roast vegetables uncovered for 15 minutes, allowing them to begin softening and browning.
  5. 5
    Sear pork: While vegetables roast, heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear pork 2–3 minutes per side until browned.
  6. 6
    Combine: Remove roasting pan from oven. Make room in the center for pork, preferably on a small rack above the vegetables. Add 1/2 cup apple cider or stock to the pan, keeping most vegetable surfaces exposed. Brush pork generously with glaze.
  7. 7
    Roast: Return pan to oven for approximately 45–70 minutes, depending on pork thickness. Brush pork with additional glaze after 25–30 minutes. Turn vegetables occasionally for even browning.
  8. 8
    Add apples: During the final 20–25 minutes of roasting, add apple wedges to the vegetables, turning gently to coat in the pan juices.
  9. 9
    Check temperature: Remove pork when its thickest section reaches 145°F. Transfer to a cutting board and tent loosely with foil. Rest 10–15 minutes.
  10. 10
    Finish vegetables: Check potatoes, carrots, parsnips, and sweet potatoes for tenderness. If necessary, increase oven to 425°F and continue roasting another 10–15 minutes while pork rests. If using two pans, rotate them for even cooking.
  11. 11
    Serve: Slice pork into 1/2-inch slices. Arrange over a generous bed of roasted vegetables and apples. Drizzle with reserved warmed glaze and spoon over pan juices.
Read it online: https://wayfarerspantry.com/thepantry/recipe/maple-mustard-glazed-pork-loin-with-autumn-roasted-vegetables/