Roasted Herb Garlic Pork and Root Vegetables

By kathya5084

The longer the pork is marinated, the more flavorful the end result will be. I cooked this in a Cuisinart Multi Cooker on Roast. Use any combination of root vegetables.

Ingredients

• 3 1/2 pound pork loin roast
• 4 garlic cloves, minced
• 1 tablespoon yellow mustard
• salt and pepper to taste
• 1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
• 1 teaspoon dried basil or 2 teaspoon fresh basil leaves
• 1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary
• non stick cooking spray
• For Vegetables
• 1 pound carrots cut into 1 1/2 half inch pieces
• 2 sweet potatoes cut into 1 1/2 half inch pieces
• 1 medium onion quartered
• 1 celery stalk, sliced
• 1 teaspoon extra virgin olive oil
• 1 teaspoon yellow mustard
• 2 tablespoons chopped parsley
• kosher salt
• freshly ground black pepper
• 2 fresh rosemary sprigs
• 2 to 3 fresh thyme springs

Details

Servings 6
Preparation time 20mins
Cooking time 90mins

Preparation

Step 1

Rub pork roast with mustard and sprinkle with salt and pepper. Combine the remaining pork ingredients in a small bowl. Massage the mixture onto the entire pork loin.
Let marinate in the refrigerator for at least 2 hours and up to overnight.
Remove pork from refrigerator about 30 minutes before roasting. Set multi cooker to brown and brown roast on all sides.
Meanwhile, toss together the carrot, sweet potato, celery, salt and pepper with the mustard and olive oil in a large mixing bowl.
Spray the roasting rack with non stick spray and put into the cooker. Place the rosemary and garlic sprigs on the rack and scatter the vegetables evenly on the rack. Put roast on top of the bed of vegetables and cover.
Set the cooker to 400 degrees on ROAST and cook for 50 to 55 minutes or when meat thermometer reads 158 to 160 degrees.
Remove from cooker, cover and let stand for 10 to 15 minutes.