Roast Pork Loin

foodnetwork.com

Gloria Woodlock

1 tablespoon vegetable oil

1 boneless center-cut pork loin roast (about 2 pounds), trimmed and tied (see below)

Kosher salt and freshly ground pepper

2 tablespoons whole-grain mustard

2 tablespoons cider vinegar

subheading: Fall Vegetable Cobbler:

4 cups low-sodium chicken broth

2 cups all-purpose flour

2 tablespoons whole-grain mustard

1 large turnip, peeled and cut into ¾-inch pieces

2 medium russet potatoes, peeled and cut into ½-inch pieces

4 large carrots, sliced

8 tablespoons unsalted butter; 6 tablespoons cut into cubes and kept cold

Kosher salt and freshly ground pepper

1 tablespoon baking powder

1 cup heavy cream

1 bunch fresh parsley, chopped

Directions at foodnetwork.com

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