There is something about the way you feel when your home has the fragrance of something delicious roasting in the oven. Tonight I am roasting a pork loin with fingerling potatoes, leeks, carrots, celery and onion. The aroma is captivating- makes you want to grab a blanket, a glass of wine and curl up and read a good book. You feel at home.
10-15 Fingerling potatoes
1 Celery Stalk- chopped in three large pieces
6 Carrots- peel carrots and cut into three pieces
1 Leek- chopped
1 Spanish Onion- quartered
¼ c Melted Butter
3 Tbls Olive Oil
Three Sprigs Thyme Leaves
Salt & Pepper
Toss vegetables in melted butter, olive oil, salt and pepper and roast for 20 minutes in large roasting pan at 425.
2 ½ lb Pork Loin Roast- Center Cut
3 Tbls Dijon mustard
2 Garlic Cloves- minced
2 Tbls Thyme Leaves
2 Tbls Fresh Rosemary Sprigs- chopped
2 Tbls Olive Oil
1 Tbls Kosher Salt
1 Tsp Black Pepper
Mix ingredients together- brush on roast- let sit for 20 minutes while vegetables are roasting.
Place roast on top of vegetables and put back in oven and continue to roast until center of roast registers 150- about 45-55 minutes.
Remove Roast- cover with foil and let sit for 15 minutes while vegetables continue to roast in oven.
Slice Pork and place on platter with roasted vegetables.