Vermicular | Roasted Pork Loin with Root Vegetables

Roasted Pork Loin with Root Vegetables

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
47 min
Cooking Steps

[MED] 12 min

[LOW] 10 min + 10 min

REST 15 min


1 ½ lb pork loin roast, 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 and cut into 3" pieces
1 medium potato, skin-on and cut into 8 pieces
2 cloves garlic, skin-on, crushed

30 g oil-packed anchovy fillets, drained and finely chopped
10 g capers, finely chopped
3 tablespoons olive oil

  1. Rub 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.

  2. Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, remove herbs and transfer the roast into the pot; sear 2 minutes on each side.

  3. Transfer roast to a rack. Add onions, carrots, potatoes and garlic in the pot and stir to coat vegetables with juices. Add herbs and the roast back in, cover and roast over [LOW] heat for 10 minutes.

  4. Uncover, flip the sides of roast and vegetables and roast over [LOW] heat for another 10 minutes. Turn off heat and let it steam over residual heat for 15 minutes. Combine ingredients for Sauce and mix well.

  5. Transfer roast to a carving board, slice and spoon Sauce on roast before serving.

  • Resting the roast at the end will help absorb flavor and prevent juices from running out when cutting.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

Photo Photo Photo Photo Photo Photo