Rosemary-Garlic Pork With Roasted Vegetables & Caramelized Apples

Ingredients

• 0.3 cup apple cider vinegar 
• 6 servings caramelized apples 
• 4 lb pork loin roast boneless
• 1 pound carrots peeled cut into 2-inch pieces
• 2 tablespoons dijon mustard 
• 3 tablespoons rosemary leaves fresh divided
• 6 large garlic bulbs 
• 4  garlic cloves coarsely chopped
• 0.3 cup olive oil divided
• 1 pound parsnips peeled cut into 2-inch pieces
• 1.5 teaspoons pepper divided freshly ground
• 3 teaspoons salt divided
• 6 servings kitchen string 
• 2 medium size onions sweet quartered

Equipment

• bowl
• frying pan
• oven
• roasting pan
• kitchen thermometer
• kitchen twine

Directions

1. Preheat oven to 42
2. Combine first 3 ingredients in a large bowl; sprinkle with 1 tsp. salt and 1/2 tsp. pepper.
3. Saut vegetables in 3 Tbsp. hot oil in a 7 1/2-qt. roasting pan over medium-high heat 8 minutes or until caramelized.
4. Remove from heat, and stir in 1 Tbsp. rosemary.
5. Tie pork with kitchen string, securing at 1-inch intervals.
6. Sprinkle pork with remaining 2 tsp. salt and 1 tsp. pepper, and place on top of vegetables in pan. Stir together mustard, chopped garlic, 2 Tbsp. olive oil, and remaining 2 Tbsp. rosemary; spread over pork.
7. Cut off pointed ends of garlic bulbs.
8. Drizzle with remaining 1 tsp. oil. Arrange garlic bulbs, cut sides down, around pork in pan.
9. Bake at 425 for 1 hour and 10 minutes or until a meat thermometer inserted into thickest portion of pork registers 16
10. Let stand 10 minutes.
11. Transfer pork and vegetables to a serving platter, reserving drippings in pan.
12. Add apple cider vinegar to pan, and bring to a boil over medium-high heat; reduce heat to medium, and simmer, stirring often, 3 minutes or until thickened.
13. Pour over vegetables. Slice pork, and serve with roasted vegetables, garlic bulbs, and Caramelized Apples.