Picante Pork Roast with Roasted Vegetables

Monday March 31

Holt had sliced the thin porklets for yesterday's saltimbocca from a half pork tenderloin, so he dry-marinated the rest of it with a packet of Italian "picantissima" seasoning, to roast the next day. It was small enough that the batons of turnips, carrots, and sliced red onion had to go into the oven first, and have 15 minutes at 350 degrees on their own before the little roast got plopped among them, along with tender parsnip batons. We had the remote probe in the roast, but it went off too early, when the pork was still quite rare; and the vegetables were not yet browned. So we just gave it all ten more minutes, and it came out delicious. But next time maybe we'll start the vegetables at 400, for better browning.