Lemon Rosemary Pork Roast Roulade and Roasted Winter Veggies

This is a fancy looking dinner that isn't hard to make. It looks impressive and can feed about 6 people, but can easily be cut in half.

 

 

 

 

 

 

 

 

• 4-pound boneless pork loin roast, trimmed
• 1 large lemon, very thinly sliced 
• 1 cup panko
• 2-3 sprigs rosemary, chopped fine
• 1/2 bunch parsely, chopped coarsley
• 1 Tbls brown sugar
• Salt/Pepper to taste
• 1 cup low-salt chicken broth
• 1 cup dry white wine
• 2 tablespoons (1/4 stick) butter
• 1 tablespoon cornstarch mixed with 1 tablespoon water
• 1 Tbls brown sugar

 

 

 

 

1. Place pork, fat side down, on work surface with 1 short end facing you
2. Using long thin sharp knife and starting 1/2 inch above underside of roast, cut 1/2 inch in along right side. Continue cutting 1/2 inch above underside, unrolling roast like carpet
3. Arrange lemon slices over pork
4. Sprinkle with brown sugar, then panko, followed by herbs
5. Turn pork so 1 short end faces you. Beginning at 1 short end, roll up pork; arrange seam side down on work surface (fat side will be facing up)
6. Using kitchen string, tie at 1- to 1 1/2-inch intervals
7. Transfer pork, fat side up, to roasting pan. Sprinkle with coarse salt and pepper to taste
8. Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F
9. Place pork on lower rack; roast 15 minutes. Reduce oven temperature to 325°F; roast pork until instant-read thermometer registers 145°F when inserted into center of pork, 45 to 60 minutes longer, depending on thickness of roast.
10. Transfer to cutting board. Let rest for 10 minutes before cutting string and slicing into 1/2 inch thick pieces

 

 

Gravy:

 

1. Place roasting pan over 2 burners on medium-high heat 
2. Add broth and wine; bring to boil, scraping up any browned bits
3. Boil until reduced to 1 cup, about 8 minutes, stir in butter and brown sugar
4. Add cornstarch mixture and stir until sauce thickens, 1 to 2 minutes
5. Strain sauce into small pitcher 

 

 

 

Roasted Winter Veggies

 

• 4-5 springs fresh rosemary, finely chopped  
• 3 tablespoons olive oil 
• 4-5 carrots, cleaned and cut into 3/4 in pieces 
• 4-5 parnsips, peeled, cut into 3/4-inch pieces 
• 1 pound baby bella mushrooms, quartered if large, halved if small 
• 1/2 bunch parsely, coarsely chopped
• Coarse salt and pepper, to taste

1.   Mix first three ingredents in a large bowl
2. Dump parsnips and carrots in bowl, toss to coat
3. Transfer veggies to rimmed baking sheet, place in top rack of oven and roast at 325 for 25 minutes
4. Toss mushrooms and parsley with vegetable mixture and roasted for another 25-30 minutes (until pork roast is done)