12 small yellow potatoes, washed and kept whole
2 medium-size sweet onions, quartered
3 teaspoons salt, divided
1 teaspoon freshly ground pepper, divided
⅓ cup olive oil, divided
¼ cup fresh rosemary leaves
1 (4-pound) boneless pork loin roast
2 tablespoons Dijon mustard
4 garlic cloves, coarsely chopped
6 large garlic bulbs
½ cup apple cider vinegar
Caramelized apples, recipe follows
Preheat oven to 425°F.
Sauté onions in 3 tablespoons hot oil in a 7-qt. roasting pan over medium-high heat 8 minutes or until caramelized. Season with Salt and pepper. Remove from heat, and stir in ¼ cup rosemary. Add potatoes and mix well.
Tie pork with kitchen string, securing at 1-inch intervals. Sprinkle pork with remaining 2 teaspoons salt and 1 teaspoon pepper, and place on top of onions in pan. Stir together mustard, chopped garlic, 2 tablespoons olive oil, and remaining 2 tablespoons rosemary; spread over pork.
Cut off pointed ends of garlic bulbs. Drizzle with remaining 1 tsp. oil. Arrange garlic bulbs, cut sides down, around pork in pan.
Bake at 425&Deg;F for 1 hour and 10 minutes or until a meat thermometer inserted into thickest portion of pork registers 160°F. Let stand 10 minutes.
Transfer pork and potatoes and onions to a serving platter, reserving drippings in pan. Add apple cider vinegar to pan, and to a boil over medium-high heat; reduce heat to medium, and simmer, stirring often, 3 minutes or until thickened. Pour over potatoes and onions. Slice pork, and serve with roasted vegetables, garlic bulbs, and caramelized apples.
4 Pink Lady apples, quartered and sliced
4 Granny Smith apples, quartered and sliced
½ cup maple syrup
2 tablespoons unsalted butter
In a medium-sized skillet over medium heat, add apples, and sauté 5 minutes or until lightly browned. Reduce heat to low, and add maple syrup. Simmer 10 minutes or until apples are tender, stirring occasionally. Finish with butter and season with salt and pepper. Toss over pork, onion and potatoes and serve.