Roast Pork with Carrots

This roasted pork can be served as a main dish for dinner and, once cooled, also makes a great sandwich meat.

Ingredients:

• 1.3 kg pork shoulder or pork loin
• 1.5 teaspoons sea salt
• 0.5 teaspoon ground black pepper
• 2 cloves garlic, minced
• 2 teaspoons Herbes de Provence or oregano
• 1 teaspoon paprika powder
• 2 tablespoons vegetable oil or olive oil
• 2 tablespoons honey mustard
• 3 tablespoons brown sugar
• 2 large carrots
• 2 large parsnips
• 1 tart apple
• Parsley, chopped

Preparation:

1. Marinate the pork the day before: rinse it, pat dry, and make deep cuts all over with a knife about 0.5 cm deep. Rub with salt, black pepper, minced garlic, Herbes de Provence or oregano, and paprika powder. Finish by rubbing 1 tablespoon of oil over the pork. Place it in a resealable bag or a covered dish and refrigerate overnight.
2. The next day, remove the pork from the refrigerator and place it in a roasting pan. Spread a thick layer of honey mustard over the top and sprinkle with 2 tablespoons of brown sugar.
3. Wash, peel, and cut the carrots and parsnips into sticks. Season with salt, pepper, and toss with 1 tablespoon of oil. Arrange the vegetables around the pork.
4. Place the roasting pan in a preheated oven at 180°C (350°F) and roast uncovered for 30 minutes. Afterward, add the peeled and chopped apple pieces, sprinkle with 1 tablespoon of brown sugar, and return to the oven. Continue roasting uncovered for another 50 minutes.
5. Once roasted, remove from the oven and let it rest for at least 10-15 minutes before slicing. Sprinkle with chopped parsley, slice into portions, and serve with the roasted vegetables.