Herb Roasted Pork with Root Vegetables
Today is the kick off to Pass the Cook Book Club! Oh..what is this you ask? Well, its the coolest book club ever! Kita thought of this idea as she wanted to start dustin off some of her cook books. So, she got a bunch of fabulous cooks together, picked out a few recipes from 1 book and we all make them! Pretty neat-o huh?
Today’s recipe is from The Pioneer Woman Cooks. Most of us bloggers know her because she is the American Blogger Story, from blogger to TV show, from “rags to riches”..you know. But if you don’t, she has the new Food Network show and countless books. I was excited to make this dish because it was rustic and simple. Pork loin is lean and the seasonings were aready in my cubbard. I bought gorgeous in season vegetables and chopped them up just as she does, and boy..what a difference cutting vegetables small makes…you eat every single one of them!
For a simple sauce, I reduced leftover fig jam (but you can use whatever jam you have really), with a little water and few tablespoons of balsamic vinegar. It got thick and sweet and was perfect with the pork and vegetables.
Recipe from The Pioneer Woman Cooks
Ingredients
- 1 pork tenderloin, about 1 1-2 lbs
- 1/4 cup Herbes de Provence
- Salt and pepper, to taste
- Olive oil, for drizzling
- 1 cup preserves (fig, blueberry, any)
- 2 Tb balsamic vinegar
- 1 Tb water
- 1turnip, peeled
- 6 carrots, peeled
- 3 parsnips, peeled
- Salt and pepper, to taste
- Olive oil for drizzling
Instructions
- Chop all your root vegetables into 1 in pieces. Arrange on a foiled lined baking sheet and drizzle with olive oil and salt and pepper. Roast in oven at 450 degrees F for about 20 minutes until beginning to caramelize.
- In a small roasted dish, place pork loin and run with herbes de provence all over. Season with salt and pepper and drizzle with a little olive oil. Roast in the oven for about 30 minutes depending on its thickness.
- To make the sauce, in a small sauce pan, add the preserves, vinegar and water. Bring to a boil and whisk. Allow to boil for about 3 minutes and then bring down to a simmer.The sauce should be thicker and able to coat the back of a spoon.
- When done, arrange plate with slice pork and vegetables and drizzle sauce on top.
I really wanted to try the pork, yours look incredible! Love the choice of fig, I was going to do peach, but I like fig even better!
Erin @ Dinners, Dishes, and Desserts recently posted..Perfect Potatoes Au Gratin
I have to try this! I wish I had time to make it with the potatoes but I’m glad I didn’t since now you have inspired me to make it with a fig jam sauce. Seriously! Shut up… figs! I love figs!! Brillant!
nicole @ I am a Honey Bee recently posted..Perfect Potatoes Au Gratin
I really want to make this sometime when I am cooking for more than just me.
I was wondering what kind of jam that was! It looks dark and beautiful. I used plum on mine but it was waaay lighter. I never thought that cutting them up would get me to eat them all but now that you mentioned it Im thinking I should have tried to sneak some more veggies into the dish! I backed out knowing handsome would only eat cauliflower and broccoli. ><
Sam! Your photos are gorgeous! And I wish I had this for dinner tonight!
Jen @JuanitasCocina recently posted..Perfect Potatoes Au Gratin ~ #PassTheCookbookClub!
The only problem with this club is that once I see everyone else’s posts, I start to re-think my pick, because their photos make the other dishes sound so good.
I think I’m going to have to pick up some pork loin and veggies so I can try this over the weekend… that fig jam glaze sounds ah-mah-zing.
Isabelle @ Crumb recently posted..Pass the Cookbook Club: Mocha-Cinnamon Pots de Creme
Your pork loin looks perfectly cooked and cutting the veggies small is a great idea. Glad to meet you through this cooking club
Suzanne recently posted..Perfect Potatoes Au Gratin
Thank you so much!