Premium Pork Recipe

Prep the pork

Remove pork from refrigerator 30 minutes before cooking to come closer to room temperature. Pat the pork dry with paper towels. Trim excess fat if desired, leaving a thin fat cap to keep the meat moist.

Make marinade and rub

In a small bowl combine olive oil, minced garlic, chopped rosemary, thyme, Dijon mustard, brown sugar, apple cider vinegar, kosher salt, and freshly ground black pepper. Stir until a smooth paste forms.

Apply marinade

Rub the marinade evenly over the entire surface of the pork, pressing gently so it adheres. If time allows, cover and refrigerate for 1–4 hours (or up to overnight) to deepen flavor; otherwise proceed immediately.

Preheat and prepare vegetables

Preheat oven to 400°F (200°C). Toss the carrots, red potatoes, and onion wedges with 2 tbs olive oil, 3/4 tsp salt, and 1/2 tsp black pepper in a large bowl until evenly coated. Spread vegetables in an even layer in a roasting pan or large ovenproof skillet.

Sear the pork

Heat a large ovenproof skillet (or a sauté pan) over medium-high heat until hot. Add 1 tbs olive oil. Place the pork fat-side down and sear without moving 3–4 minutes until deeply browned. Turn and sear the other sides for 2–3 minutes total until nicely browned on all sides.

Roast together

Transfer the seared pork to the center of the vegetable bed (or set vegetables around the pork in the skillet). Pour 3 tbs chicken broth into the pan to deglaze and create steam for the roast. Insert an instant-read thermometer into the thickest part of the pork, avoiding bone. Roast in the preheated 400°F oven for 25–35 minutes, depending on roast thickness, until internal temperature reaches 135°F (57°C) for medium-rare to medium. For medium-well, roast to 145°F (63°C). Vegetables should be golden and tender.

Rest the pork

Remove pork from the oven and transfer to a cutting board. Tent loosely with foil and let rest 10–15 minutes; internal temperature will rise a few degrees while resting.

Make glaze and finish vegetables

While pork rests, place roasting pan with vegetables on the stovetop over medium heat. Add honey, whole-grain mustard, and butter to the pan juices and stir until melted and glossy. If pan is dry, add 1–2 tbs chicken broth. Stir in 1 tsp fresh lemon juice to brighten flavors. Taste and adjust seasoning with salt and pepper.

Carve and serve

Slice the rested pork across the grain into 1/2-inch thick slices. Arrange slices over the roasted vegetables, spoon the glaze/pan juices over the pork, and sprinkle with chopped fresh parsley. Serve immediately.