Roasted pork loin with vegetable cobbler

Ingredients:

Pork

• 1 boneless pork loin weighing approximately 1 kg, trimmed and tied
• 1 tbsp. vegetable oil
• 2 tbsp. grainy mustard
• 2 tablespoons apple cider vinegar

Autumn Vegetable Cobbler

• 4 cups lightly salted chicken broth
• 2 cups premium flour
• 2 tbsp. grainy mustard
• 1 large turnip, peeled and cut into 2cm pieces.
• 2 medium potatoes, peeled and cut into 1cm pieces.
• 4 large carrots, thinly sliced
• 8 tablespoons unsalted butter; 6 tablespoons cut into cubes and refrigerate
• 1 tbsp baking powder
• 1 cup heavy cream
• 1 bunch fresh parsley, chopped

Preparation:

1. Preheat the oven to 375°F (190°C). Heat the vegetable oil in a large oven-safe skillet over high heat. Season the pork with salt and black pepper and sear on all sides until golden brown. Mix the mustard and vinegar and brush the pork. Transfer to the oven and roast until the internal temperature of the pork reaches 145°F (63°C) on a thermometer inserted into the center of the loin, about 35 minutes.
2. Transfer the pork to a cutting board, cover with foil, and let rest for 10 minutes. Trim the strings, slice, and serve with vegetable cobbler.
3. Autumn Vegetable Cobbler.
   
   Combine the broth with 1/4 cup flour in a saucepan and heat over medium heat. Add the mustard and vegetables; cook until thickened, about 2 minutes. Stir in 2 tablespoons butter, season with salt and pepper to taste; transfer to a 3-quart baking dish.
4. In a bowl, combine the remaining 1 3/4 cups flour, baking powder, and a pinch of salt. Rub in the chilled butter cubes with your fingers until you have a crumbly dough with the consistency of coarse grains. Lightly fold in 3/4 cup of the cream with a fork. Drop heaping spoonfuls of batter (about 6) over the vegetables and brush with the remaining 1/4 cup of cream. Bake until golden brown and the cobbler is cooked through, about 45 minutes. Sprinkle with parsley.