| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider
- One 6-bone pork roast, loin and rack of ribs separated
- 2 tablespoons smoked paprika
- Kosher salt and freshly ground black pepper
- Olive oil, for drizzling
- 2 carrots
- 2 parsnips
- 2 Yukon gold potatoes
- 2 turnips
- 1 head garlic, separated into cloves with skins on
- Small bundle thyme
- 2 tablespoons all-purpose flour
- 1 cup apple cider
- Fresh flat-leaf parsley, finely chopped
Instructions
- Preheat the oven to 450 degrees F.
- For the pork: Mix together the mustard and apple cider and brush all sides of the pork loin and ribs with the mixture. Liberally sprinkle the pork loin and ribs with the smoked paprika, 1 tablespoon salt and 2 tablespoons cracked black pepper. Add some oil to a cast-iron skillet or roasting pan, then place the rack of ribs, curved-side down, in the skillet and place the loin, fat-side up, on top of the ribs. Roast until the internal temperature of the loin reaches 145 degrees F, about 30 minutes.
- While the pork begins to roast, cut the carrots, parsnips, potatoes and turnips into wedges using an oblique cut: Place a vegetable on a cutting board and hold your knife at a 45-degree angle to the vegetable. Cutting roughly 1-inch slices on the diagonal, roll the vegetable a quarter turn toward you each time you make a cut so you’re cutting point to point until the vegetable is completely cut. Add the carrots, parsnips, potatoes, turnips, garlic and thyme to the skillet with the pork roast. Drizzle with some olive oil and sprinkle with salt and pepper. Return the skillet to the oven and continue to cook until the loin reaches 145 degrees F.
- Transfer the pork loin to a cutting board to rest and tent with foil. Return the skillet to the oven and cook until the ribs and vegetables are cooked through, about 30 minutes.
- Remove the skillet from the oven, transfer the vegetables to a platter and transfer the ribs to a cutting board.
- For the pan gravy: Heat the same skillet over medium heat. Add the flour and whisk until it absorbs the fat in the skillet. Slowly whisk in the cider and 1 cup water and bring to a simmer, whisking constantly to smooth out any lumps, until the sauce thickens slightly, about 2 minutes. Stir in the parsley and set aside.
- Cut the rack of ribs into individual ribs and scatter over the roasted vegetables. Slice the pork loin and shingle onto the platter. Spoon the pan gravy over the top and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 820 |
| Total Fat | 58 g |
| Saturated Fat | 17 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 7 g |
| Sugar | 10 g |
| Protein | 38 g |
| Cholesterol | 173 mg |
| Sodium | 1082 mg |
Reviews
This was easy and delicious. Highly recommend!
Delicious! I didn’t have apple cider so used apple cider vinegar. The veggies were cooked perfectly and not mushy!
Just wanted to say if you’re not going to comment on a recipe then don’t bother to rate it!!!
Just wanted to say if you’re not going to comment on a recipe then don’t bother to rate it!!!
Saw this and decided to make it. I didn’t have the butcher do the cut like you said, I had a loin and ribs and went with it. We loved it…….however you didn’t specify at what time to add the veggies and how long after that to take out the loin. You also didn’t mention lowering the heat when you put in the pudding. We figured it out though and it was great.
My husband saw me watching this episode. He insisted that I make this recipe. I went to the HEB here in Houston, Texas to have them cut the pork like you said. This dish scored a home run, out of the park, and it’s going to the world series. It was delicious. Thank you for this delicious recipe.
Michael, that + the Yorkshire pudding – OUT OF THE PARK. Thank you for this incredible recipe – YUMMMMM