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

Preheat oven to 350 F.

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

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.

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

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.

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.)

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

Let rest 10 minutes before serving. Reserve pan juices.

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

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.

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

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

Preheat oven to 400 F.

In a medium bowl, mix honey and cayenne.

Add nuts and toss until evenly distributed with honey mixture.

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.

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

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

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

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

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

Return pan to stovetop and add reserved pork pan drippings.

Let liquid reduce slightly, and serve immediately.