Herb-Crusted Pork Roast with Roasted Vegetables

By Jomamma

Ingredients

• Roasted Vegetables:
• 1 (2 1/2- to 3-pound) boneless pork loin roast
• 3 Tbsp plus 2 tsp olive oil, divided
• 1/2 cup walnuts
• 1/2 cup fresh parsley
• 1 1/2 Tbsp fresh thyme leaves
• 1 1/2 Tbsp fresh rosemary leaves
• 1 1/2 Tbsp chopped fresh sage leaves
• 2 cloves garlic
• 1/4 tsp salt
• 1/8 tsp ground black pepper
• 1/4 cup olive oil
• 1 1/2 Tbsp chopped fresh rosemary leaves
• 1 tsp salt
• 1/2 tsp ground black pepper
• 2 sprigs fresh rosemary
• 7 small golden potatoes, quartered
• 7 medium carrots, peeled and cut into 4-inch lengths
• 1 medium white onion, peeled and cut into 8 wedges
• 1 medium red onion, [peeled and cut into 8 wedges
• 2 heads garlic, halved horizontally
• 2 small red beets, trimmed, quartered

Preparation

Step 1

Score fat on roast with a sharp knife 14/ inch apart. In a skittle, heat t teaspoons olive oil over medium-high heat. Add roast and brown on all sides, about 3 minutes per side, reducing heat if smoking occurs.
Transfer to a wire rack in a rimmed baking sheet lined with foil. Preheat oven 350.
Meanwhile, in a food processor, combine remaining 3 tablespoons olive oil, walnuts, parsley, thyme, rosemary, sage, garlic, salt and pepper.
Process until smooth. Spread herb paste over top and down sides of roast.
Bake for 60 to 75 minutes or until internal temperature reaches 145. Let meat rest 10 minutes to allow internal temperature to rise to 150 before slicing.

Roasted Vegetables:

Preheat oven to 450. On a 17x11-inch rimmed baking sheet, combine olive oil, chopped rosemary, salt and pepper. Use rosemary sprigs to stir seasonings into the oil; leave sprigs in the oil. Add potatoes, carrots, onions, garlic and beets. Stir vegetables to thoroughly coat with oil mixture. Roast for 65 minutes, turning halfway through cook time, or until tender and golden.