Pork Loin Roast

1. 1

   Remove a 3 pound pork loin roast from the refrigerator half an hour before cooking to come to room temperature. Preheat the oven to 500°.

2. 2

   Crush 1 teaspoon fennel seed and 1 teaspoon whole mustard seed in a mortar and pestle or spice grinder. Transfer to a small bowl and add 1 teaspoon kosher salt, ½ teaspoon black pepper 1 teaspoon fresh thyme and 2 teaspoons fresh rosemary. Mix to combine and set aside.

3. 3

   Place the pork loin in a roasting pan and drizzle with 1 1/2 teaspoons olive oil. Spread it over the surface and sides of the pork. Sprinkle with about 2/3 of the spice mixture, pressing into the flesh so that it adheres.

4. 4

   Place the pork loin in the hot oven and roast for 20 minutes.

   20 min
5. 5

   Combine 1 pound yukon gold or other white potato, 3 medium carrots and 1 large onion in a large bowl. Drizzle the remaining 1½ teaspoons olive oil over the potatoes and add the remainder of the spice blend. Toss to coat.

6. 6

   After the pork has roasted for 20 minutes, use a wooden spoon to loosen the meat and shake the pan to make sure it hasn't stuck to the bottom. Pour the vegetables around the pork roast in an even layer. Roast the meat and vegetables for an additional 15-20 minutes, or until the pork reaches an internal temperature of 140°.

   20 min
7. 7

   Transfer the roast to a cutting board. Tent with foil and rest for 10 minutes before carving.

   10 min
8. 8

   Stir the vegetables and arrange them in an even layer in the roasting pan. Continue roasting the vegetables for an additional 10 minutes, until tender and golden. Transfer the vegetables to a serving platter with a slotted spoon, draining off any excess fat and reserve 2 tablespoons of drippings for the pan sauce.

   10 min

MAKE THE PAN GRAVY:

1. 9

   Place the roasting pan on the stove top and heat to medium-high heat. Deglaze the pan with 1½ teaspoons red wine vinegar, stirring and scraping up any bits and fond stuck to the bottom. Cook for 1-2 minutes until some of the vinegar evaporates.

   1 min
2. 10

   Sprinkle 2 tablespoons Wondra flour over 2 tablespoons pan drippings and stir until there are no dry bits remaining and a paste forms (like a roux). Add 2 cups chicken stock a little at a time, stirring constantly and bring the sauce to a boil. Cook for one minute, until the sauce thickens. Add the 1 teaspoon Dijon mustard until well blended. Taste for seasonings and add salt and pepper as needed.

3. 11

   Carve the roast into ¼"-⅓" slices and transfer to the serving platter with the vegetables. Serve with the pan gravy.