Roast Pork W/ Celery Root and Carrots

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READY IN: 1hr 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs pork loin, skin and half the fat removed
  • 1
    tablespoon butter
  • 12
    cup shredded gruyere cheese
  • 2
    tablespoons breadcrumbs, fresh
  • 4
    teaspoons mustard
  • salt and pepper
  • 2
    tablespoons butter, softened
  • 12
    teaspoon thyme, chopped
  • 12
    teaspoon sage, chopped
  • 1
    garlic clove, sliced
  • To garnish
  • 6
    ounces carrots, cut into matchsticks
  • 6
    ounces celery root, cut into matchsticks
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DIRECTIONS

  • Cut a pocket between the fat and meat of the loin. Reserve the outside leaves of the leek. Chop the remainder and fry until softened in butter.
  • Mix the cheese, bread crumbs, half the mustard, seasoning and leeks together. Place in the pocket, and secure joint with string.
  • Mix the softened butter, remaining mustard, thyme and sage and rub into the pork. Pierce the loin and insert garlic slices.
  • Place on a trivet in a roasting pan and cook in a preheated oven at 425 degrees F for 15 minutes, then at 350 degrees for 1 to 1 1/4 hours.
  • Place the reserved leek leaves in a bowl of boiling water to soften for 2 to 3 minutes.
  • Boil carrots and celery root until just tender.
  • Drain the leeks and cut into narrow strips. Make bundles of carrots and celery root and tie with the leek strips.
  • Remove the string from the roast and place on a warm dish.
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