MISO-MUSTARD PORK LOIN ROAST

INGREDIENTS

MISO-MUSTARD MARINADE

1 cup white miso paste
3 tbs dijon mustard
2 tbs apple cider vinegar 3 tbs extra virgin olive oil 1 tbs salt
2 tsp black pepper
1 tsp garlic powder

ROASTED WINTER VEGETABLES

2 lbs brussels sprouts HALVED
2 yellow onions CUT INTO 8 WEDGES, ROOT ATTACHED 1 lb pee wee potatoes HALVED
2 heads of garlic TOPS REMOVED
2 bunches baby turnips WHOLE
2 yellow squashes LARGE DICED

INSTRUCTIONS

Preheat your oven to 400 degrees. In a large bowl, toss brussels sprouts, onions, and potatoes in olive oil, salt, and black pepper to coat. Transfer to a large baking sheet. Toss the turnips and squash in more olive oil and salt and pepper, and set aside for the moment.

Create your miso marinade - in a small bowl, combine miso paste, dijon mustard, apple cider vinegar, olive oil, garlic powder, and salt and pepper. Whisk until smooth. Fully coat the pork loin in the marinade; finish with a sprinkle of salt and black pepper on all sides.

Place the pork loin fat side up on top of the vegetables. Roast in the oven for 10 mintues to get some solid char on that meat. At the 10 minute mark, lower the heat to 350 degrees and cook for another 10 minutes. At this point you want to add the squash and the turnips. Nestle them around the pork loin and continue cooking another 5 - 10 minutes or until the meat reaches 150 degrees. Remove from the oven and let reset for at least 5 minutes, giving the loin an opportunity to redistribute it’s juices. Slice and serve right over the roasted vegetables. Enjoy.