Roasted Pork Loin with Root Vegetables
- Cook
- 47 min
[MED] 12 min
[LOW] 10 min + 10 min
REST 15 min
1 ½ lb pork loin, boneless
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon olive oil
2 bay leaves
4 sprigs fresh sage
2 sprigs fresh rosemary
1 medium onion, skin-on, cut into 8 pieces
2 medium carrots, unpeeled, halved lengthwise, cut into 3" pieces
1 medium potato, skin-on and cut into 8 pieces
2 cloves garlic, skin-on, crushed
Anchovy Caper Sauce
8–10 anchovy fillets, finely chopped
1 tablespoon capers, finely chopped
3 tablespoons olive oil
Rub the entire surface of pork with salt, pepper and olive oil. Place bay leaf and herbs on the roast and let sit for at least 10 minutes.
Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, remove the herbs and transfer the pork into the pot. Sear for 2 minutes on each side.
Transfer the pork to a rack. Add onions, carrots, potatoes and garlic to the pot, stirring to coat the vegetables with the juices. Return the herbs and the pork to the pot, cover and roast over [LOW] heat for 10 minutes.
Uncover, flip the pork and vegetables, and roast over [LOW] heat for another 10 minutes. Turn off heat and let them steam over residual heat for 15 minutes. Combine ingredients for Anchovy Caper Sauce and mix well.
Transfer the roast to a carving board, slice it and spoon Anchovy Caper Sauce on the roast before serving.
When searing or sautéing over [MED] heat, wait until the [GRILL OK] sign appears. This confirms that the pot is thoroughly preheated.
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