ADVERTISEMENT

Pork Loin Roast with Honey Balsamic Glaze, Roasted Root Vegetables and Apple Endive Salad and Rustic Bread Stuffing

Food Network Canada
YIELDS
4 servings
ADVERTISEMENT

Ingredients

Pork Loin

1
lb(s) Pork Loin Roast, bone in 3 ½ - 4 lbs.
¼
cup balsamic vinegar
¼
cup white wine
¼
cup dijon mustard
¼
cup honey
3
sprig fresh rosemary
3
sprig fresh thyme
salt and pepper
2
Tbsp olive oil
½
cup white wine
½
cup beef stock

Glazed Root Vegetables

1
Tbsp olive oil
1
medium parsnip, peeled and cut into 2 inch pieces
½
medium turnip, peeled cut into 2 inch pieces
1
large carrot, peeled and cut into 2 inch pieces
1
leek, cleaned and cut into ½ inch rounds
2
cup brussel sprouts, sliced in half
1
Tbsp butter
2
sprig fresh thyme
¼
cup white wine
1
Tbsp honey
salt and pepper

Apple and Endive Salad with Ho

¼
cup honey
½
tsp cayenne
1
cup whole peacans
3
heads belgium endive, julienned
1
Granny Smith apple, peeled and julienned
juice of a ½ lemon
2
Tbsp olive oil

Bread Stuffing

1
Tbsp olive oil
1
Tbsp butter
2
sprig fresh rosemary
2
sprig fresh sage
½
loaf country bread, torn into bite size pieces
½
cup reserved pan juices, from pork roast
salt and pepper
ADVERTISEMENT

Directions

Step 1

Preheat oven to 350 F.

Step 2

In a small saucepan, mix balsamic vinegar, white wine, Dijon mustard, and honey. Stir over medium heat, until mixture has reduced by half. Reserve.

Step 3

Score skin of pork roast. Cut along the bone, following the bone down to the loin of the pork. Stuff pork with fresh herbs and season generously (both inside and out) with salt and pepper.

Step 4

With kitchen twine, tie the roast in between each bone, securing tightly.

Step 5

In a large roasting pan, heat olive oil over medium high heat. Add meat and sear on all sides until golden brown, about 8-10 minutes. Baste pork with reserved glaze.

Step 6

Place roasting pan in preheated oven. Cook for an hour, or until meat thermometer reaches 145 F, basting meat every 10-15 minutes, more frequently towards the end of cooking. (If pan appears dry, add extra water or wine, ½ cup at a time.)

Step 7

Remove from oven and deglaze pan with white wine and beef stock, scraping up all brown bits.

Step 8

Let rest 10 minutes before serving. Reserve pan juices.

Step 9

In a medium sauté pan, heat oil over medium heat. Add parsnip, turnip, and carrot and sauté 2-3 minutes, or until lightly browned.

Step 10

Add leeks, brussel sprouts, and butter. When butter starts to foam, add thyme and sauté for another 2-3 minutes, or until vegetables are lightly browned.

Step 11

Add white wine, honey and salt and pepper, to taste.

Step 12

Cover pan, and simmer over medium heat for 10-15 minutes, or until vegetables are tender.

Step 13

Preheat oven to 400 F.

Step 14

In a medium bowl, mix honey and cayenne.

Step 15

Add nuts and toss until evenly distributed with honey mixture.

Step 16

Spread nut mixture onto a parchment lined baking tray, and bake in preheated oven for 10-12 minutes, or until nuts are toasted. Let cool and coarsely chop.

Step 17

In a large bowl, toss together endive, apples, and honey spiced pecans.

Step 18

Add lemon juice, olive oil, and salt and pepper. Toss to combine.

Step 19

Preheat oven to 350 F (oven should remain hot from pork roast)

Step 20

In a medium sauté pan, heat oil, butter and fresh herbs until oil is fragrant, 1-2 minutes.

Step 21

Add bread and season with salt and pepper. Put pan in preheated oven and bake for 10 minutes, or until bread is lightly golden.

Step 22

Return pan to stovetop and add reserved pork pan drippings.

Step 23

Let liquid reduce slightly, and serve immediately.

Rate Recipe

My rating for Pork Loin Roast with Honey Balsamic Glaze, Roasted Root Vegetables and Apple Endive Salad and Rustic Bread Stuffing
ADVERTISEMENT