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
- 1 cup preserves fig, blueberry, any
- 2 Tb balsamic vinegar
- 1 Tb water
- 1 turnip peeled
- 6 carrots peeled
- 3 parsnips peeled
- Salt and pepper to taste
- Olive oil for drizzling
- 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.