Herbed Pork Loin Roast With Vegetables - cooking recipe

Ingredients

8 tablespoons unsalted butter, softened (1 stick)
1 tablespoon stone-ground mustard
1 tablespoon minced fresh garlic
1 tablespoon minced fresh thyme
1 tablespoon minced fresh sage
2 teaspoons minced fresh rosemary
1 (4 lb) boneless pork loin roast
kosher salt
black pepper
6 large yukon gold potatoes, quartered
6 carrots, cut into 2-inch pieces
6 whole shallots, peeled

Preparation

Preheat oven to 400\u00b0.
Stir together the butter, mustard, garlic, thyme, sage, and rosemary in a small bowl.
Dry outside of pork roast with paper towels, then rub top and sides with the butter mixture.
Season roast with salt and pepper; place buttered side up in a roasting pan.
Pat vegetables dry; scatter vegetables in the roasting pan around the pork.
Roast meat and vegetables until pork reaches an internal temperature of 145\u00b0 on an instant read thermometer, about 1 hour and 45 minutes.
After cooking roast 50 minutes, stir vegetables to coat with pan drippings.
If pork starts to overbrown near end of roasting time, tent it with foil.