Wednesday, October 31, 2012

Pork Loin with Harvest Vegetables


Pork Loin with Harvest Vegetables




















Pork Loin with Harvest Roasted Vegetables couldn't be easier to make since the whole thing is roasted in a large baking pan.  And I even lined the pan with heavy duty foil for easier clean-up.  I like meals that don’t require much work.  

Now that the cooler weather is upon us it’s only natural that the these oven roasted dinners make a comeback. The potatoes and root vegetables might have an autumn feel but the roast is marinated with the brighter flavors of citrus, garlic, and rosemary to help us rekindle the fond memory of Summer.  I've also thrown in some red seedless grapes to add even more brightness and a holiday feel to this easy weeknight dinner.  

Pork Loin with Harvest Vegetables
Prep time: 15 min
Cook time: 1hr 15 min

Ingredients 
  •  3 lb Pork loin
  • 1 sweet potato, peeled and cut into bite sized pieces
  • 2 russet potatoes, cut into bite sized pieces
  • 1 medium onion, peeled and cut into bite sized pieces
  • 2 carrots, peeled and cut into bite sized pieces
  • 2 parsnips, peeled and cut into bite sized pieces
  • 2 sprigs of fresh rosemary
  • ¼ cup olive oil divided in half
  • 1 cup seedless red grapes
  • 1 lemon, juice and zest
  • 1 orange, juice and zest
  • 3 large cloves garlic chopped
  • 2 tbsp gluten free soy sauce
  • Salt and pepper
  • Red Pepper flakes optional to taste

Video Tutorial: 




Instructions 
  1. Preheat the oven to 400°F or 205°C and line a large roasting pan with foil that has been sprayed with nonstick spray. 
  2. To marinate the pork, place it in a shallow glass baking dish and add the juice and zest of both the lemon and orange, the garlic, gluten free soy sauce, the leaves of one of the two sprigs of rosemary, salt, pepper and red pepper flakes to taste then massage the marinade into the meat, add the red grapes and set this dish aside while you prep the veggies.
  3. To give the veggies a head start in the roasting process, add all of the chopped veggies to the prepared pan with 2 tbsp of the olive oil, the leaves of the other sprig of rosemary and some salt and pepper to taste then roast them for 15 minutes. 
  4. When you remove the pan from the oven stir the veggies then move them to the edges of the pan to make room for the pork roast.  


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