One-Pan Spiced Pork Loin with Warm Potato, Celery Root, and Fennel Salad
By America's Test KitchenPublished on September 11, 2020
Time
3 hours
Yield
Serves 6 to 8
Ingredients
2 tablespoons plus ½ teaspoon packed brown sugar 2 teaspoons ground fennel 2 teaspoons ground coriander Salt and pepper 1 (3- to 4-pound) boneless center-cut pork loin roast, trimmed3 pounds red potatoes, unpeeled, cut into ¾-inch pieces1 celery root (14 ounces), peeled and cut into ¾-inch pieces1 fennel bulb, stalks discarded, bulb halved, cored, and cut into ¾-inch pieces6 garlic cloves, minced¾ cup plus 2 tablespoons extra-virgin olive oil 1¾ cups fresh parsley leaves ½ cup fresh basil leaves ½ cup apple cider vinegar ¼ cup capers, rinsed1 tablespoon whole-grain mustard
Before You Begin
A ¼-inch-thick layer of fat on top of the roast is ideal; if your roast has a thicker fat cap, trim it accordingly.
Instructions
- Combine 2 tablespoons sugar, fennel, coriander, 1½ teaspoons salt, and ¼ teaspoon pepper in bowl. Pat pork dry with paper towels, rub thoroughly with sugar mixture, and tie roast with kitchen twine at 1-inch intervals. Wrap roast tightly with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
- Adjust oven rack to middle position and heat oven to 375 degrees. Combine potatoes, celery root, fennel, half of garlic, 2 tablespoons oil, and 1 teaspoon salt in 16 by 12-inch roasting pan. Roast vegetables for 20 minutes.
- Stir vegetables and push to edges of pan to clear space in center for pork. Unwrap pork and place, fat side down, in center of pan. Roast until pork registers 135 degrees and vegetables are tender, 40 to 50 minutes.
- Meanwhile, pulse 1¼ cups parsley, basil, ¼ cup vinegar, capers, remaining garlic, and 1 teaspoon salt in food processor until coarsely chopped, about 10 pulses, scraping down sides of bowl as needed. Transfer mixture to bowl and whisk in ½ cup oil; set relish aside for serving. In large bowl, whisk mustard, remaining ½ cup parsley, remaining ¼ cup vinegar, remaining ¼ cup oil, remaining ½ teaspoon sugar, ½ teaspoon salt, and ¼ teaspoon pepper together; set aside for roasted vegetables.
- Remove pan from oven and turn roast fat side up. Adjust oven rack 8 inches from broiler element and heat broiler. Broil until top of roast is golden brown, 5 to 10 minutes.
- Remove pan from oven. Transfer roast to carving board, tent loosely with aluminum foil, and let rest for 15 minutes. Transfer vegetables to bowl with mustard-parsley vinaigrette, toss to combine, and season with salt and pepper to taste. Remove twine from roast, slice into ½-inch-thick slices, and serve with vegetables and parsley-basil relish.
Time
3 hoursYield
Serves 6 to 8Ingredients
2 tablespoons plus ½ teaspoon packed brown sugar
2 teaspoons ground fennel
2 teaspoons ground coriander
Salt and pepper
1 (3- to 4-pound) boneless center-cut pork loin roast, trimmed
3 pounds red potatoes, unpeeled, cut into ¾-inch pieces
1 celery root (14 ounces), peeled and cut into ¾-inch pieces
1 fennel bulb, stalks discarded, bulb halved, cored, and cut into ¾-inch pieces
6 garlic cloves, minced
¾ cup plus 2 tablespoons extra-virgin olive oil
1¾ cups fresh parsley leaves
½ cup fresh basil leaves
½ cup apple cider vinegar
¼ cup capers, rinsed
1 tablespoon whole-grain mustard
Ingredients
2 tablespoons plus ½ teaspoon packed brown sugar
2 teaspoons ground fennel
2 teaspoons ground coriander
Salt and pepper
1 (3- to 4-pound) boneless center-cut pork loin roast, trimmed
3 pounds red potatoes, unpeeled, cut into ¾-inch pieces
1 celery root (14 ounces), peeled and cut into ¾-inch pieces
1 fennel bulb, stalks discarded, bulb halved, cored, and cut into ¾-inch pieces
6 garlic cloves, minced
¾ cup plus 2 tablespoons extra-virgin olive oil
1¾ cups fresh parsley leaves
½ cup fresh basil leaves
½ cup apple cider vinegar
¼ cup capers, rinsed
1 tablespoon whole-grain mustard
Ingredients
2 tablespoons plus ½ teaspoon packed brown sugar
2 teaspoons ground fennel
2 teaspoons ground coriander
Salt and pepper
1 (3- to 4-pound) boneless center-cut pork loin roast, trimmed
3 pounds red potatoes, unpeeled, cut into ¾-inch pieces
1 celery root (14 ounces), peeled and cut into ¾-inch pieces
1 fennel bulb, stalks discarded, bulb halved, cored, and cut into ¾-inch pieces
6 garlic cloves, minced
¾ cup plus 2 tablespoons extra-virgin olive oil
1¾ cups fresh parsley leaves
½ cup fresh basil leaves
½ cup apple cider vinegar
¼ cup capers, rinsed
1 tablespoon whole-grain mustard
Why This Recipe Works
Season the pork with a salt—brown sugar spice rub (essentially a dry brine), toss the vegetables with a mustard vinaigrette (creating a German-style salad), and add a bright parsley-basil relish, and you have a company-worthy meal. Roasting the pork fat side down allowed the fat to render into the vegetables for added flavor. Once the pork reached 135 degrees, we flipped it fat side up to broil along with the vegetables for even more browning.
Before You Begin
A ¼-inch-thick layer of fat on top of the roast is ideal; if your roast has a thicker fat cap, trim it accordingly.
Instructions
- Combine 2 tablespoons sugar, fennel, coriander, 1½ teaspoons salt, and ¼ teaspoon pepper in bowl. Pat pork dry with paper towels, rub thoroughly with sugar mixture, and tie roast with kitchen twine at 1-inch intervals. Wrap roast tightly with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
- Adjust oven rack to middle position and heat oven to 375 degrees. Combine potatoes, celery root, fennel, half of garlic, 2 tablespoons oil, and 1 teaspoon salt in 16 by 12-inch roasting pan. Roast vegetables for 20 minutes.
- Stir vegetables and push to edges of pan to clear space in center for pork. Unwrap pork and place, fat side down, in center of pan. Roast until pork registers 135 degrees and vegetables are tender, 40 to 50 minutes.
- Meanwhile, pulse 1¼ cups parsley, basil, ¼ cup vinegar, capers, remaining garlic, and 1 teaspoon salt in food processor until coarsely chopped, about 10 pulses, scraping down sides of bowl as needed. Transfer mixture to bowl and whisk in ½ cup oil; set relish aside for serving. In large bowl, whisk mustard, remaining ½ cup parsley, remaining ¼ cup vinegar, remaining ¼ cup oil, remaining ½ teaspoon sugar, ½ teaspoon salt, and ¼ teaspoon pepper together; set aside for roasted vegetables.
- Remove pan from oven and turn roast fat side up. Adjust oven rack 8 inches from broiler element and heat broiler. Broil until top of roast is golden brown, 5 to 10 minutes.
- Remove pan from oven. Transfer roast to carving board, tent loosely with aluminum foil, and let rest for 15 minutes. Transfer vegetables to bowl with mustard-parsley vinaigrette, toss to combine, and season with salt and pepper to taste. Remove twine from roast, slice into ½-inch-thick slices, and serve with vegetables and parsley-basil relish.
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