Herb-Roasted Porcelet Loin with Root Vegetables
- 1 Porcelet Loin
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon sage
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 teaspoon dried parsley
For the Loin
For the root vegetables
- 1 cup diced sweet potato
- 1 cup diced celery root
- 1 cup diced turnip
- 1 cup diced carrot
- 2 teaspoons fresh thyme
- 2 tablespoons olive oil or duck fat
- Preheat the oven to 375 degrees F.
- With a sharp knife, score the fat cap in a crosshatch pattern. Be careful not to pierce the meat. In a small bowl mix together the Dijon, olive oil, and herbs. Generously season all sides of the pork loin with salt and pepper, then rub the herb mixture all over. Place the pork loin on a small rimmed baking sheet, fat-side up.
- Insert an oven-safe probe thermometer into the center of the pork loin, if available. Place the baking sheet into the preheated oven and cook until the pork loin reaches an internal temperature of 140 degree F, about 40 minutes. Turn broiler on high and place loin on the top rack under the broiler for 5-10 min or until crackling, carefully watching to avoid burning. Remove from oven and let rest for 10 minutes.
- For the roasted vegetables, turn the oven up to 400 degrees F. Place diced vegetables in a single layer on a baking tray and toss with thyme and olive oil. Season well with salt and pepper and roast for 20 minutes, or until tender and golden brown.
- Slice porcelet roast and serve with roasted root vegetables.