In this dish, I like to use onions, carrots, turnips, parsnips, butternut squash, and fennel. Feel free to substitute anything you love, or just happen to have around. Leeks, potatoes, kohlrabi, and Brussels sprouts will all be delicious.
One to two days before you want to serve this dish, place pork roast in nonreactive container and add ACV, 1 teaspoon of the salt, and dried sage.
Rub mixture into pork.
Allow to marinate in the refrigerator for between 24 and 48 hours.
Preheat oven to 400 degrees Fahrenheit.
Trim stalks away from fennel and cut bulb into 8 wedges.
Peel onions and cut each onion into 8 wedges.
Peel carrots and parsnips and cut them into 1 to 2-inch chunks depending on thickness.
You want everything fairly uniform in size.
Peel and cube squash and turnips.
Melt over medium high heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet, Dutch oven or oven/stove safe roasting pan.
Add the fennel and onion and saute, stirring frequently, for about 5 minutes or until slightly brown on edges.
Remove from the pan.
Add 1 more tablespoon of butter and oil each.
Add carrots, parsnips, squash, and turnip to the pan.
Saute about 5 minutes or until lightly browned, and remove from the pan.
Remove the marinated pork from the refrigerator and place into the pan, fat side up.
Arrange all of the sauteed vegetables around the pork.
Sprinkle the vegetables with the fresh sage, remaining teaspoon of salt, and freshly-ground pepper.
Bake in oven for 45 minutes, then reduce heat to 350 degrees Fahrenheit and continue to cook for an additional 30 to 45 minutes until the pork reaches an internal temperature of 160 degrees Fahrenheit.
Remove the pork and vegetables from the pan to a serving platter.
Cover loosely with foil to keep warm.
Meanwhile, place the pan over medium heat and combine the broth, wine, and mustard.
Simmer for 4 minutes.
Whisk in the last 2 tablespoons of butter, 1 tablespoon at a time, and then remove from heat.
Serve slices of pork with the roasted vegetables and sauce.
Pork Roast with Winter Vegetables https://traditionalcookingschool.com/food-preparation/recipes/pork-roast-with-winter-vegetables/