Rosemary-Garlic Pork With Roasted Vegetables & Caramelized Apples

• 1 pound carrots, peeled and cut into 2-inch pieces
• 1 pound parsnips, peeled and cut into 2-inch pieces
• 2 medium-size sweet onions, quartered
• 3 teaspoons salt, divided
• 1 1/2 teaspoons freshly ground pepper, divided
• 1/3 cup olive oil, divided
• 3 tablespoons fresh rosemary leaves, divided
• 1 (4-lb.) boneless pork loin roast
• Kitchen string
• 2 tablespoons Dijon mustard
• 4 garlic cloves, coarsely chopped
• 6 large garlic bulbs
• 1/4 cup apple cider vinegar

1. Preheat oven to 425u0b0. Combine first 3 ingredients in a large bowl; sprinkle with 1 tsp. salt and 1/2 tsp. pepper.
2. Saute vegetables in 3 Tbsp. hot oil in a 7 1/2-qt. roasting pan over medium-high heat 8 minutes or until caramelized. Remove from heat, and stir in 1 Tbsp. rosemary.
3. Tie pork with kitchen string, securing at 1-inch intervals. Sprinkle pork with remaining 2 tsp. salt and 1 tsp. pepper, and place on top of vegetables in pan. Stir together mustard, chopped garlic, 2 Tbsp. olive oil, and remaining 2 Tbsp. rosemary; spread over pork.
4. Cut off pointed ends of garlic bulbs. Drizzle with remaining 1 tsp. oil. Arrange garlic bulbs, cut sides down, around pork in pan.
5. Bake at 425u0b0 for 1 hour and 10 minutes or until a meat thermometer inserted into thickest portion of pork registers 160u0b0. Let stand 10 minutes.
6. Transfer pork and vegetables to a serving platter, reserving drippings in pan. Add apple cider vinegar to pan, and bring to a boil over medium-high heat; reduce heat to medium, and simmer, stirring often, 3 minutes or until thickened. Pour over vegetables. Slice pork, and serve with roasted vegetables, garlic bulbs, and Caramelized Apples.

carrots, parsnips, sweet onions, salt, freshly ground pepper, olive oil, rosemary, pork loin roast, kitchen string, mustard, garlic, garlic, apple cider vinegar

Taken from www.myrecipes.com/recipe/rosemary-garlic-pork-with-roasted-vegetables-caramelized-apples (may not work)