Rosemary-Garlic Pork With Roasted Vegetables & Caramelized Apples . . .




1/4 cup firmly packed dark brown sugar

4 Pink Lady apples, quartered

4 Granny Smith apples, quartered

Salt and pepper

2 tablespoons olive oil




1. Rub brown sugar on cut sides of apples; sprinkle with desired amount of salt and pepper.


2. Cook apples in hot oil in a 12-inch skillet over medium-high heat 8 minutes or until caramelized and crisp-tender.





1 pound carrots, peeled and cut into 2-inch pieces

1 pound parsnips, peeled and cut into 2-inch pieces

2 medium-size sweet onions, quartered

3 teaspoons salt, divided

1 1/2 teaspoons freshly ground pepper, divided

1/3 cup olive oil, divided

3 tablespoons fresh rosemary leaves, divided

1 (4-lb.) boneless pork loin roast

Kitchen string

2 tablespoons Dijon mustard

4 garlic cloves, coarsely chopped

6 large garlic bulbs

1/4 cup apple cider vinegar

Caramelized Apples




1. Preheat oven to 425°. Combine first 3 ingredients in a large bowl; sprinkle with 1 tsp. salt and 1/2 tsp. pepper.


2. Sauté vegetables in 3 Tbsp. hot oil in a 7 1/2-qt. roasting pan over medium-high heat 8 minutes or until caramelized. Remove from heat, and stir in 1 Tbsp. rosemary.


3. Tie pork with kitchen string, securing at 1-inch intervals. Sprinkle pork with remaining 2 tsp. salt and 1 tsp. pepper, and place on top of vegetables in pan. Stir together mustard, chopped garlic, 2 Tbsp. olive oil, and remaining 2 Tbsp. rosemary; spread over pork.


4. Cut off pointed ends of garlic bulbs. Drizzle with remaining 1 tsp. oil. Arrange garlic bulbs, cut sides down, around pork in pan.


5. Bake at 425° for 1 hour and 10 minutes or until a meat thermometer inserted into thickest portion of pork registers 160°. Let stand 10 minutes.


6. Transfer pork and vegetables to a serving platter, reserving drippings in pan. Add apple cider vinegar to pan, and bring to a boil over medium-high heat; reduce heat to medium, and simmer, stirring often, 3 minutes or until thickened. Pour over vegetables. Slice pork, and serve with roasted vegetables, garlic bulbs, and Caramelized Apples.