Roast Pork Recipe

Trim and dry

Preheat oven to 375°F (190°C). Pat the pork loin dry with paper towels. Trim any large excess fat, leaving a thin layer for flavor.

Make marinade

In a small bowl combine olive oil, Dijon mustard, lemon juice, minced garlic, chopped rosemary, kosher salt and black pepper. Stir to make a thick paste.

Rub the marinade all over the pork roast, pressing so it adheres. Let sit at room temperature for 20–30 minutes (or refrigerate and marinate up to 4 hours). If refrigerated, bring to room temperature before roasting (about 30 minutes).

Prepare roasting pan

Arrange the onion wedges, carrots, celery and apple (if using) in the bottom of a roasting pan or ovenproof skillet. Pour the stock into the pan and place a rack over the vegetables if you have one; if not, set the pork directly on top of the vegetables so they flavor the meat and pan juices.

Sear (optional)

For a deeper crust, heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon olive oil and sear the pork 2–3 minutes per side until golden-brown. Transfer pork to the rack or onto the vegetables in the roasting pan.

Roast

Place the pan in the preheated 375°F (190°C) oven. Roast uncovered until an instant-read thermometer inserted into the thickest part of the roast reads 145°F (63°C), about 20–25 minutes per pound (approximately 40–50 minutes for a 2 lb roast). Begin checking temperature at the lower end of the time range to avoid overcooking.

Baste once halfway through roasting with pan juices. If vegetables begin to brown too quickly, loosely tent with foil during the final 10–15 minutes.

Rest

Remove the roast from the oven when it reaches 145°F (63°C). Transfer to a cutting board and tent loosely with foil. Let rest for 10–15 minutes; the internal temperature will rise a few degrees and juices will redistribute.

Make pan jus (optional)

While the roast rests, place the roasting pan over medium heat on the stove (or transfer pan juices to a saucepan). Add the butter and scrape up browned bits with a wooden spoon. Simmer for 2–3 minutes until slightly reduced. Taste and adjust seasoning with salt and pepper if needed.

Slice and serve

Slice the pork crosswise into 1/4- to 1/2-inch slices. Spoon the pan jus and roasted vegetables alongside and sprinkle with chopped parsley. Serve warm.