Camelot Knight's Roast Feast with Root Vegetables
A hearty and historically inspired main course, perfect for an evening gathering. This robust roast, accompanied by sweet and savory root vegetables, evokes the strength and warmth of a bygone era. The slow cooking ensures tender meat and caramelized vegetables, providing a satisfying and comforting meal.
Directions
- 1
Preheat your oven to 375°F (190°C).
- 2
Pat the pork loin dry with paper towels. In a small bowl, combine olive oil, rosemary, thyme, salt, and pepper.
- 3
Rub the herb mixture generously all over the pork loin.
- 4
In a large roasting pan, toss the chopped carrots, parsnips, onion wedges, and minced garlic. Drizzle with a little olive oil, salt, and pepper.
- 5
Place the seasoned pork loin on top of the vegetables in the roasting pan.
- 6
Roast for 60 minutes, or until the internal temperature of the pork reaches 145°F (63°C) for medium-rare, or 160°F (71°C) for well-done. Use a meat thermometer.
- 7
Once cooked, remove the pork loin from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 10-15 minutes.
- 8
While the pork rests, place the roasting pan with vegetables on the stovetop over medium heat. Add chicken broth and white wine, scraping up any browned bits from the bottom of the pan.
- 9
Simmer for 5-7 minutes, allowing the liquid to reduce slightly. Stir in the butter until melted and the sauce is glossy.
- 10
Slice the pork loin against the grain and serve with the roasted root vegetables and pan sauce.