Roasted pork loin with vegetable cobbler

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 4 - 6

Roast a whole pork loin in the oven and serve with a vegetable cobbler. Before baking, sear the pork on all sides in a skillet and brush with a mixture of grainy mustard and apple cider vinegar for a juicy, crispy crust. For the cobbler, simmer fall vegetables—turnips, potatoes, and carrots—in chicken broth, thickened with flour and butter. Then, coat the vegetables evenly with pieces of dough, and finish the pie until the filling and topping are ready, complete with fluffy buns for dipping in the vegetable sauce and enjoying.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pork

1 boneless pork loin weighing approximately 1 kg, trimmed and tied
1 tbsp. vegetable oil
2 tbsp. grainy mustard
2 tablespoons apple cider vinegar

Autumn Vegetable Cobbler

4 cups lightly salted chicken broth
2 cups premium flour
2 tbsp. grainy mustard
1 large turnip, peeled and cut into 2cm pieces.
2 medium potatoes, peeled and cut into 1cm pieces.
4 large carrots, thinly sliced
8 tablespoons unsalted butter; 6 tablespoons cut into cubes and refrigerate
1 tbsp baking powder
1 cup heavy cream
1 bunch fresh parsley, chopped

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork loin, pork, turnip, potato, carrot, whole grain mustard, apple cider vinegar

Cooking the dish according to the recipe:

Preheat the oven to 375°F (190°C). Heat the vegetable oil in a large oven-safe skillet over high heat. Season the pork with salt and black pepper and sear on all sides until golden brown. Mix the mustard and vinegar and brush the pork. Transfer to the oven and roast until the internal temperature of the pork reaches 145°F (63°C) on a thermometer inserted into the center of the loin, about 35 minutes.
Transfer the pork to a cutting board, cover with foil, and let rest for 10 minutes. Trim the strings, slice, and serve with vegetable cobbler.

Autumn Vegetable Cobbler.

Combine the broth with 1/4 cup flour in a saucepan and heat over medium heat. Add the mustard and vegetables; cook until thickened, about 2 minutes. Stir in 2 tablespoons butter, season with salt and pepper to taste; transfer to a 3-quart baking dish.
In a bowl, combine the remaining 1 3/4 cups flour, baking powder, and a pinch of salt. Rub in the chilled butter cubes with your fingers until you have a crumbly dough with the consistency of coarse grains. Lightly fold in 3/4 cup of the cream with a fork. Drop heaping spoonfuls of batter (about 6) over the vegetables and brush with the remaining 1/4 cup of cream. Bake until golden brown and the cobbler is cooked through, about 45 minutes. Sprinkle with parsley.

Categories:

recipe / Oven / Autumn dishes / Winter dishes / Dinner / Main courses / Casseroles / Meat / Bakery / Savory pies / Food Network - recipes

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