Succulent Roast Pork Loin with Fall Vegetable Cobbler
Ingrediënten
ingredients for Roast Pork Loin:
- 1 tablespoon vegetable oil
- 1 boneless center-cut pork loin roast about 2 pounds, trimmed and tied
- Kosher salt and freshly ground pepper
- 2 tablespoons whole-grain mustard
- 2 tablespoons cider vinegar
Ingredients for 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
Instructies
For Roast Pork Loin:
- Preheat the oven to 375 degrees Fahrenheit.
- 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, then brush over the pork.
- Transfer to the oven and roast until a thermometer inserted in the center reads 145 degrees Fahrenheit, about 35 minutes.
- Transfer the pork to a cutting board, tent with foil, and let rest for 10 minutes.
- Remove strings, slice, and serve with Fall Vegetable Cobbler.
For Fall Vegetable Cobbler:
- Preheat the oven to 375 degrees Fahrenheit.
- 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.
- In a bowl, whisk the remaining 1 3/4 cups flour, baking powder, and a pinch of salt.
- 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 before serving.
- This meal features succulent roast pork loin with a tangy mustard glaze, served alongside a comforting Fall Vegetable Cobbler, making it a perfect dish for a cozy dinner gathering.
Notes / Tips / Wine Advice:
Wine Pairing:
Pair this hearty meal with a medium-bodied Pinot Noir or a crisp Chardonnay to complement the flavors of both the roast pork loin and the fall vegetable cobbler.Nutritional Information
Calories: 300 kcal | Carbohydrates: 1 g | Protein: 30 g | Fat: 18 g
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