Pork Loin Roast
- 5 garlic gloves, divided
- 3 lb pork loin
- 2 tbsp Italian seasoning, divided
- freshly cracked black pepper
- 1 tsp dijon mustard
- 1/2 tsp paprika
- olive oil
- 10 baby red potatoes, halved
- 18 baby carrots
- 2 tbsp apple cider vinegar
- Preheat the oven to 400°. Line a large baking sheet with parchment paper or a silicone baking mat.
- To prepare the pork, take 3 of the garlic and cut the in half lengthwise to make 6 smaller pieces. Place the pork loin in front of you with the fat-side up, poke 6 slits through the loin about 1" deep, and stuff 1 piece of the garlic clove into each slit.
- For the rub: crush the remaining 2 garlic cloves through a garlic press into a small bowl and add 1 tbsp Italian seasoning, 1 tsp of the salt and pepper, Dijon mustard, paprika, and 2 tbsp of the olive oil, and mix together to form a paste. Rub the paste all over the pork loin liberally, and set the meat aside.
- For the veggies: In a large bowl, toss the potatoes and carrots together with the apple cider vinegar, remaining 1 tbsp Italian seasoning, a couple pinches of salt and pepper, and a good drizzle of olive oil. Turn the vegetables in a single layer onto the prepared pan.
- Place the pork loin, fat-side up, on top of the vegetables, and insert a thermometer into the centre of the meat. Place the baking sheet into the oven, and roast for roughly an hour (depending on weight of roast) or until the thermometer registers 145-160°.
- Allow meat to rest on a platter or cutting board for about 10-15 minutes, and cover the vegetables to keep them warm. Slice pork into thick slices and place on platter, arranging veggies around the meat. Drizzle with small amount of olive oil and sprinkle with chopped fresh parsley if desired. Serve.