Ultimate | Barefoot Contessa - Roast Loin of Pork w Roasted Root Vegetables Recipe | Must Watch!!



Pork Chop and Roasted Root Vegetables

Aug 6, 2014
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Con Poulos/Woman's Day

The secret to this winning dish is its sweet and tangy vinaigrette, made with whole-grain mustard, maple syrup, olive oil and scallions. Use it on roasted squash, sweet potatoes—any root vegetable you like!

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Cal/Serv:
Yields:
Prep Time: 0 hours 25
Total Time: 0 hours 25
Ingredients
3/4 lb. carrots
3/4 lb. parsnips
4 tbsp. olive oil
2 tsp. olive oil
Kosher salt and black pepper
bone-in pork chops
1 tbsp. whole-grain mustard
1 tbsp. pure maple syrup
scallions
Directions
  1. Heat oven to 425°F. On a rimmed baking sheet, toss carrots, parsnips, 2 Tbsp of the oil, 1/2 tsp salt and 1⁄4 tsp pepper. Roast for 15 minutes.
  2. Meanwhile, heat 2 tsp remaining oil in an oven-safe skillet over medium-high heat. Season the pork with 1/2 tsp salt and 1/4 tsp pepper, and cook until browned, 3 minutes per side.
  3. Transfer the skillet to the oven along with the vegetables, and cook until the pork is cooked through and the vegetables are tender, 6 to 8 minutes more.
  4. Meanwhile, in a small bowl, combine mustard, syrup, remaining 2 Tbsp oil and scallion. Serve with the pork and vegetables.





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Date: 10.12.2018, 23:14 / Views: 74233