Filet de porc rôti au four, moutarde au miel et herbes

Ingrédients

• 1 (3-4 pounds) boneless center-cut pork loin, trimmed of excess fat
• Salt and ground black pepper to taste
• 1/4 cup olive oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons honey mustard
• 5 garlic cloves, minced
• 1 tablespoon chopped fresh rosemary
• 1 onion, quartered
• 2 carrots, peeled and cut into big chunks
• 2 celery ribs, cut into big chunks
• 1/2 cup chicken broth or more, if needed.

Préparation

1. 1

   Using a small paring knife, cut a few slits about 1/4 inch deep into the pork. Season the pork with salt and pepper and place it into a large zip top bag or a shallow pan.

2. 2

   In a small bowl, mix the olive oil, balsamic vinegar, honey mustard, garlic and rosemary. Spread the mixture over the pork until evenly coated and allow it to sit at room temperature for at least 30 minutes or refrigerate it and marinate up to 24 hours.

3. 3

   Preheat the oven to 400 degrees Fahrenheit.

4. 4

   Place onions, carrots and celery in a large roasting pan. Place the pork loin fat cap side up on top of the vegetables. Pour the broth on the bottom of the roasting pan.

5. 5

   Place in the oven and roast for 15 minutes. Lower the oven temperature to 325 degrees Fahrenheit and roast for 50 to 60 minutes or until the internal temperature reaches 145 degrees, adding extra broth if the roasting pan is completely dry on the bottom.

6. 6

   Remove from the oven and cover with aluminum foil and let it rest for 5 - 10 minutes. Slice and serve.