Herb-Crusted Pork Roast with Roasted Vegetables

This delightful dish features a succulent herb-crusted pork roast paired with roasted potatoes, carrots, and onions. The flavors meld beautifully, creating a comforting and hearty meal. The creative twist comes from a touch of honey and Dijon mustard in the seasoning, adding depth and a hint of sweetness that complements the savory elements. Perfect for family gatherings or a cozy dinner, this dish meets various dietary needs while remaining deliciously satisfying.

Ingredients:

• 3-4 lbs pork roast
• 4 medium potatoes, cut into chunks
• 2 large carrots, sliced
• 1 large onion, quartered
• 3 tablespoons olive oil
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• 1 teaspoon garlic powder
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix the olive oil, thyme, rosemary, garlic powder, Dijon mustard, honey, salt, and pepper to create a paste.
3. Rub the paste all over the pork roast, ensuring it is well-coated.
4. In a large roasting pan, combine the potatoes, carrots, and onions. Drizzle with olive oil and season with salt and pepper. Toss to coat.
5. Place the herb-crusted pork roast in the center of the pan on top of the vegetables.
6. Roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature of the pork reaches 145°F (63°C).
7. Baste the pork and vegetables with the pan juices halfway through cooking.
8. Once cooked, remove the roast from the oven and let it rest for 10-15 minutes before slicing.
9. Serve the sliced pork with the roasted vegetables on the side.