An easy and gorgeous dinner with herbes de Provence roasted pork with caramelized root vegetables and a sweet and savory balsamic reduction.
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 already in my cupboard. 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.
Herb Roasted Pork with Root Vegetables
Ingredients
Pork:
- 1 pork tenderloin about 1 1-2 lbs
- 1/4 cup Herbes de Provence
- Salt and pepper to taste
- Olive oil for drizzling
Sauce
- 1 cup preserves fig, blueberry, any
- 2 Tb balsamic vinegar
- 1 Tb water
Root Vegetables
- 1 turnip 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.
Erin @ Dinners, Dishes, and Desserts says
February 28, 2013 at 9:07 amI 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!
nicole @ I am a Honey Bee says
February 28, 2013 at 10:23 amI 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!
Erin @ The Spiffy Cookie says
February 28, 2013 at 11:55 amI really want to make this sometime when I am cooking for more than just me.
kita says
February 28, 2013 at 2:51 pmI 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. ><
Jen @JuanitasCocina says
February 28, 2013 at 4:30 pmSam! Your photos are gorgeous! And I wish I had this for dinner tonight!
Isabelle @ Crumb says
March 1, 2013 at 9:59 amThe 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.
Suzanne says
March 1, 2013 at 12:04 pmYour pork loin looks perfectly cooked and cutting the veggies small is a great idea. Glad to meet you through this cooking club 🙂
Samantha says
March 2, 2013 at 9:25 amThank you so much!