Servings: 8

MARINADE: subheading: MARINADE:
2 Tablespoons extra-virgin olive oil 2 Tablespoons extra-virgin olive oil
1/4 cup Dijon mustard ¼ cup Dijon mustard
2 Tablespoons pure maple syrup 2 Tablespoons pure maple syrup
2 cloves garlic, smashed and peeled 2 cloves garlic, smashed and peeled
1 teaspoon chopped fresh sage 1 teaspoon chopped fresh sage
1 teaspoon chopped fresh rosemary 1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme 1 teaspoon chopped fresh thyme
PORK ROAST: subheading: PORK ROAST:
1 4-4 1/2 pound center-cut pork roast 1 4 to 4 ½ pound center-cut pork roast
1 16-oz. package lean sliced bacon 1 16-oz. package lean sliced bacon
1 1/2 pounds of red bliss potatoes, quartered 1 ½ pounds of red bliss potatoes, quartered
3-4 large carrots, peeled and cut into large chunks 3 to 4 large carrots, peeled and cut into large chunks
3 large parsnips, peeled and cut into large chunks 3 large parsnips, peeled and cut into large chunks
2 medium red onions, peeled and cut into quarters 2 medium red onions, peeled and cut into quarters
4 garlic cloves, peeled and smashed 4 garlic cloves, peeled and smashed
3 Tablespoons olive oil 3 Tablespoons olive oil
1 Tablespoon maple syrup 1 Tablespoon maple syrup
1 Tablespoon cider vinegar 1 Tablespoon cider vinegar
SAUCE: subheading: SAUCE:
1/3 cup dry vermouth ⅓ cup dry vermouth
1 3/4 cup low-sodium chicken broth 1 ¾ cup low-sodium chicken broth
1 1/2 Tablespoons butter/flour mixture (equal parts butter and flour) 1 ½ Tablespoons butter/flour mixture (equal parts butter and flour)

Marinade: subheading: Marinade:
In a re-sealable plastic bag, mix together 2 tablespoons olive oil, the mustard, maple syrup, chopped herbs and garlic (you may want to save 2 tablespoons out for the sauce).
Add the pork and turn in the mixture to coat; refrigerate for at least 1 hour or overnight.
Roast: subheading: Roast:
Preheat oven to 375°
In a pot of salted boiling water, blanch the carrots and parsnips for 2 minutes
With a slotted spoon, immediately move them to a colander and rinse with cold water
Arrange six 14” lengths of string across the pan
Put the pork loin on top of the strings, and lay bacon slices crosswise over loin, overlapping slightly, and tuck ends of bacon underneath loin
Tie each string around the meat to secure the bacon, then trim the loose ends
Mix the vegetables and olive oil and scatter in the pan around the pork loin (see note)
Salt and pepper the vegetables
Roast the pork until a thermometer registers 130° (about 1 hour)
Stir together the maple syrup and vinegar
Brush the vinegar mixture over the bacon slices and continue to roast pork until the thermometer registers 140° (about 10 minutes more)
Remove from oven and let stand in pan 15 minutes
Transfer roast to cutting board, reserving juices in pan and let roast stand uncovered while making sauce
Transfer the roasted vegetables to a bowl and loosely cover with foil
Sauce: subheading: Sauce:
Pour the pan juices into the gravy separator
Pour the jus to a small sauce pan
If there are brown bits in the pan, put the pan over 2 burners and deglaze with the vermouth and chicken broth
Pour the pan juices into the sauce pan
Bring to a boil over medium high heat
Reduce to medium heat and simmer until reduced to about 1 ½ cups
Add the butter flour mixture in small bits until thickened (you can add the reserved mustard marinade at this point)
NOTE: You can also mix ½ cup dry white wine, 1 ¼ cups chicken stock, 1 tablespoon of olive oil and ¼ teaspoon crushed red pepper with the vegetables instead of plain olive oil and then salt and pepper them (from Alexandra Guarnaschelli)