Serves 6
PORK AND SAUCE
2½ pound boneless center-cut pork loin, netting removed
Olive oil (for sprinkling)
Salt and pepper, to taste
2 tablespoons Dijon mustard
2 tablespoons olive oil
2 tablespoons chopped fresh oregano
1 cup white wine
1 cup water
Few extra sprigs fresh oregano, chopped (for garnish)
1. Have on hand a large cast-iron skillet or roasting pan.
2. With a paring knife, cut off excess fat from the pork, leaving a thin coating. Rub the pork all over with olive oil. Sprinkle with salt and pepper.
3. In a bowl, mix the mustard, 2 tablespoons olive oil, oregano, and a pinch of salt. Rub the mixture all over the pork. Set the pork, fat side up, in the skillet or roasting pan and refrigerate for 30 to 60 minutes.
4. Set the oven at 400 degrees.
5. Roast the pork for 45 minutes or until a meat thermometer inserted into the thickest part of the meat registers 135 degrees. Remove the pork from the oven. Transfer it to a cutting board and let it rest for 10 minutes. The temperature will rise a few degrees.
6. Set the skillet or roasting pan on a burner. Add the wine and water. Bring to a boil, scraping the sediment in the pan to release it. Let it simmer for 5 minutes. Taste for seasoning and add more salt and pepper, if you like.
7. Slice the pork and arrange it on each of 6 dinners plates. Spoon sauce on top and sprinkle with oregano. Surround the meat with vegetables.
VEGETABLES
6 spring onions, dark green parts trimmed, bulbs halved lengthwise
18 small Yukon Gold potatoes or fingerlings, halved
12 thin carrots
Olive oil (for sprinkling)
Salt and pepper, to taste
1 bunch fresh asparagus, stem ends snapped
1. Set the oven at 400 degrees. Have on hand a shallow roasting pan or a heavy half-sheet pan (13 by 18 inches).
2. On the pan, combine the spring onions, potatoes, and carrots. Sprinkle with olive oil, salt, and pepper. Toss with your hands. Roast for 30 minutes (the vegetables may not be tender).
3. Add the asparagus and continue roasting for 10 minutes, or until they are bright green and all the vegetables are tender. Sheryl Julian
Sheryl Julian can be reached at sheryl.julian@globe.com. Follow her on Twitter @sheryljulian.
