Pork Loin Roast with Cardamom and Roasted Veggies



2 cloves garlic, minced

1 tablespoon kosher salt

1 tablespoon fresh thyme, or 2 teaspoons dried

1 teaspoon ground Cardamom (divided…see directions)

1/4 cup Dijon mustard

1 3 lb. Boneless pork loin, trimmed of excess fat

3 small fennel bulbs, tops removed, cut into wedges, cutting through the core.

10 carrots, peeled and thickly sliced on the diagonal

10 small potatoes, quartered

2 onions, sliced thick

16 oz mushrooms (cremini are fine) stems removed and quartered

4-5 Tablespoons olive oil

4 Tablespoons unsalted butter, melted

Salt and pepper



▪︎Preheat oven to 425°

▪︎Grind the garlic, salt, 1/2 t. Cardamom, and thyme together in a food processor (or mortar and pestle). Add the mustard and combine. Spread mixture over the pork loin and allow it to sit at room temperature for 30-60 minutes.

▪︎Toss the fennel, carrots, potatoes, mushrooms, and remaining 1/2 t Cardamom in a bowl with the olive oil and butter, salt and paper.

▪︎ Transfer Vegetables to a large roasting pan and cook for 30 minutes in the oven. Place the pork loin on top of the veggies and roast for another 30-50 minutes until a meat thermometer inserted into the middle reads 138°. Remove the roast from the pan, cover loosely with foil, allowing it to rest for 15 minutes. Return the veggies to the oven to keep cooking (if necessary).

▪︎ Slice the roast into thick slices, served with your roasted veggies. Finish with a light sprinkle of salt and freshly ground pepper.

Note: We don’t usually give salt and pepper measurements, it’s to taste. But we always use Diamond Crystal kosher salt, and you can be a little more generous. A fresh grind of Himalayan pink or celtic gray salt as a finish is nice, and always fresh ground pepper. 🤍


1 comment

Leave a comment

Your email address will not be published. Required fields are marked *