| Level: | Easy |
| Total: | 1 hr 45 min |
| Prep: | 15 min |
| Cook: | 1 hr 30 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 1 hr 45 min |
| Prep: | 15 min |
| Cook: | 1 hr 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 5 cloves garlic
- 3 teaspoons coarse sea salt, divided
- 3 teaspoons freshly ground black pepper, divided
- 1/4 teaspoon cayenne pepper
- 1 tablespoon fresh rosemary leaves
- 3 teaspoons sugar
- 1 (3-pound) pork loin roast, trussed
- 2 onions, quartered
- 2 zucchini, cut into 8 half-moon pieces
- 2 summer squash, cut into 8 half-moon pieces
- 2 carrots, washed and cut into 8 pieces
- 3 tomatoes, quartered
- 2 medium red potatoes, quartered
- 1 cup store-bought pesto
- 1 tablespoon grapeseed oil
- 1/2 cup white wine, plus more if needed
- 3/4 cup chicken stock, plus more if needed
- 3 tablespoons butter
Instructions
- Preheat the oven to 425 degrees F.
- In a mortar and pestle, combine the garlic, 2 teaspoons coarse sea salt, 2 teaspoons black pepper, cayenne, rosemary, and sugar and pound together until a thick paste forms. Rub evenly over the pork roast.
- Remove the V-rack from a large roasting pan and fill the pan with the prepared vegetables. Add in the remaining 1 teaspoon salt and pepper, pesto, oil, wine, and chicken stock. Toss together with your hands to combine evenly.
- Return the V-rack to the roasting pan, centered over the vegetables, place the pork roast on top, and place in the oven.
- Cook for 30 minutes at 425 degrees F, and then lower to 325 degrees F for 1 hour, turning the pork roast over after 30 minutes to brown the other side. Baste with the juices from the roasting pan 2 to 3 times throughout the hour. Remove from the oven when the internal temperature reaches 140 degrees F. Place on a cutting board, tent lightly with aluminum foil, and allow to rest for 5 to 10 minutes.
- Remove the vegetables to a large serving platter and tent with foil to keep warm. Place the roasting pan on the stove over medium-high heat and bring the pan juices to a boil, whisking. Add more wine and chicken stock, if needed, and reduce until slightly thickened, 5 minutes. Whisk in the butter and adjust seasoning, to taste.
- Slice the pork thinly on a slight bias and serve with the jus and vegetables.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 541 |
| Total Fat | 34 g |
| Saturated Fat | 10 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 32 g |
| Cholesterol | 98 mg |
| Sodium | 1155 mg |
| Serving Size | 1 of 8 servings |
| Calories | 541 |
| Total Fat | 34 g |
| Saturated Fat | 10 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 32 g |
| Cholesterol | 98 mg |
| Sodium | 1155 mg |
Reviews
Made this, the green beans, and the farro salad. Perfect sunday dinner…perfect. sauce is delicious.
Love it!!! So good and have continued to make it again and again!
absolutely fantastic
Easy to make, very tasty, will definitely make again, but will cut the pepper in half because it was a bit overpowering.
I made this with a whole chicken as I didn’t have a pork roast on hand. The flavors of this was amazing! The vegetables were sooooo tasty and the chicken was moist and flavorful. I added the seasoning under the skin on the breast of the chicken as well and it intensified the flavor of the meat to a different level. Will definitely make this with pork the next time. Thanks Guy and Matthew for a GREAT recipe!!!
Saw this this morning on tv and had to make it!! The pork was so flavorful and DELICIOUS!! I wish the zucchini and carrots at the store had been a bit fatter because they were a bit soggy, but the flavors here are to die for! Will try it again for sure!! Thanks Guy and Matthew!!
This is definitely the best pork roast I’ve ever made…the aroma, the flavours from the veggies and sauce just wants me to dive right into the leftovers! Made it last night and hubbie is still raving about it this morning!
Ohhhhh Mmmmmm wooooow… the flavor the veggies obtain in this dinner, is EXTRAORDINARY…totally beyond works… yes, Guy; there is a serious “party in my mouth” – of course the pork is prodigious as well… And the way the house smells while its cooking, my boys said they smelled it outside before they came in!!! Can’t say enough about how FANTASTIC this recipe is!
This is the most phenomenal recipe! Have made this for guests on 4 separate occasions and everyone asks for seconds. Make this recipe!
AWESOME!!!! The best recipe for pork ever. A total hit in my house. I have 2 somewhat picky eaters and both love it. I make the veggies all the time, but mix it up a little… Add some sweet potatoes, mushrooms. Great eats. Thanks Guy & Matthew