Roasted Pork Roast With Root Veggies & Mustard Sauce
Savory and satisfying, this roasted pork shoulder with root veggies and mustard sauce makes a wonderful family dinner. Tender pork pairs perfectly with earthy roasted vegetables while a slightly sweet and tangy marsala-mustard sauce brings everything together.
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Servings: 4 servings
Ingredients
- 2 pounds boneless pork shoulder roast
- 3 1/2 teaspoons kosher salt, divided
- 1 teaspoon cracked black pepper, divided
- 2 tablespoons olive oil
- 2 pounds root vegetables such as beets, potatoes, turnips, parsnips, or carrots, peeled and quartered if large
- 1 pound onions such as shallots, yellow onions, red onions, or white onions, peeled and quartered
- 1 tablespoon dried rosemary leaves
- 4 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 3/4 cup marsala, or white wine or chicken broth
- 2 tablespoons whole grain mustard
- horseradish aioli, for serving
Instructions
- Generously season roast on all sides with 2 teaspoons salt and 1/2 teaspoon pepper. Let sit for 30 minutes at room temperature before cooking. Heat oven to 400°F.
- Combine root vegetables and onions in a large roasting pan or baking dish. One that they can fit in a single layer is good. Drizzle with the 2 tablespoons olive oil, 1 teaspoon salt, 1/4 teaspoon pepper, and rosemary. Toss to combine then spread into an even layer. Nestle the pork roast in the middle.
- Transfer pan to oven and roast, until an instant-read thermometer inserted in the thickest part reads 170°F, about 40 minutes-1 hour. Remove from oven and cover with foil to rest while you make the sauce.
- For the sauce, melt the 4 tablespoons of butter in a skillet over medium heat. Whisk in the 1 tablespoon of flour until smooth. Slowly add the 3/4 cup marsala while whisking constantly until a smooth sauce forms. Let simmer until slightly thickened. Sauce will continue to thicken as it cools. Whisk in the 2 tablespoons mustard, 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper.
- Place pork roast on a cutting board and slice into thin slices. Serve with vegetables, mustard sauce, and horseradish aioli.
Notes
- Add some spice: For a touch of heat, add a pinch of red pepper flakes with the salt and pepper to season the pork and vegetables.
- Leftovers: Leftover pork is fantastic in sandwiches, pasta, or even a simple soup.
- Make-ahead: For extra convenience, chop the vegetables the night before to save time when ready to cook.
- Serving suggestions: For heartier appetites, serve alongside crusty bread or my homemade focaccia for dipping into those delicious juices.