HEARTY ROASTED PORK LOIN & VEGETABLES RECIPE BY TASTY
Here's what you need: pork loin, olive oil, kosher salt, McCormick® Hearty Spice Blend, brussels sprouts, butternut squash, large red onion
Provided by Gwenaelle Le Cochennec
Categories Dinner
Time 1h20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425°F (220°C).
- Using a sharp knife, score the fat cap of the pork loin in a crosshatch pattern. Do not cut through to the meat.
- Using your hands, rub 2 tablespoon olive oil all over the pork. Liberally season all over with 1 tablespoon salt, plus more as needed. Rub 2 tablespoons of the McCormick® Savoury Spice Blend all over the pork.
- Transfer the pork to a 9 x 13-inch (22 x 33 cm) baking sheet. Roast for 10 minutes, until the fat is beginning to render and brown.
- Meanwhile in a large bowl add the Brussels sprouts, butternut squash, and red onion, 2 tablespoons olive oil, and 1 tablespoon McCormick® Savoury Spice Blend and toss to coat.
- Remove the pork from the oven. Reduce the oven temperature to 375°F (190°C).
- Evenly spread the vegetables on the baking sheet, turning the Brussels sprouts cut-side down. Clear a space in the center of the pan, then return the pork to the pan. It is okay if some of the vegetables are underneath the pork.
- Return to the oven and cook for 35-50 minutes, depending on the size of the pork loin, until the internal temperature reaches 165°F (75°C).
- Remove from the oven and let rest for 10-15 minutes before carving the pork and serving with the vegetables.
- Enjoy!
Nutrition Facts : Calories 366 calories, Carbohydrate 20 grams, Fat 20 grams, Fiber 4 grams, Protein 25 grams, Sugar 4 grams
HEARTY ROASTED VEGGIE SALAD RECIPE BY TASTY
Here's what you need: beets, olive oil, salt, red onion, carrots, parsnips, sweet potato, pepper, balsamic vinegar, lemon juice, dijon mustard, garlic powder, fresh parsley, mixed greens, walnuts, crumbled feta cheese
Provided by Julie Klink
Categories Lunch
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 425˚F (220˚C).
- On a cutting board, cut the root end of the beet so it lays flat on the surface. Place the beet on a piece of aluminum foil. Drizzle with 1 tablespoon of olive oil and season with ¼ teaspoon salt. Wrap the foil around the beet and pinch the top of the foil together until the beet is sealed in. Repeat with the other 2 beets.
- On a sheet pan, place the onions, carrots, parsnips, and sweet potato.
- Drizzle with 3 tablespoons olive oil and season with ½ teaspoon pepper and ½ teaspoon salt. Toss the the vegetables until coated and spread them evenly in the pan.
- Create 3 circular spaces for the beets. Place the 3 beets on the pan.
- Bake for 1 hour until with vegetables begin to crisp and caramelize.
- In a large bowl, add ½ cup (120 ml) of olive oil, balsamic vinegar, lemon juice, Dijon mustard, and garlic powder, and whisk until emulsified. Add the parsley and season with salt and pepper, stirring to combine.
- Add the mixed greens, roasted vegetables, and the beets to the bowl with the vinaigrette and toss until evenly incorporated.
- Serve with walnuts and feta.
- Enjoy!
Nutrition Facts : Calories 935 calories, Carbohydrate 41 grams, Fat 82 grams, Fiber 9 grams, Protein 15 grams, Sugar 19 grams
INCREDIBLE BONELESS PORK ROAST WITH VEGETABLES
This is one of, if not the most delicious recipes Ive ever made. The flavor is so rich and incredible. It is not dry, although the cooking time may lead you to think differently. You can cut it with a fork, it is just so moist and tender.
Provided by IronChefNicole
Categories Pork
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- 1. Place Pork Loin fat side down in a 9 x 13 pan and arrange vegetables around it.
- 2. In a small bowl mix Garlic powder, onion powder, seasoned salt and black pepper until combined and rub it onto the pork (top only, not the bottom).
- 3. Sprinkle the parsley on top, and then the garlic. Drizzle the olive oil over top of the pork. You can season the vegetables as well, I recommend to. Just sprinkle all of the same dry seasonings over top.
- 4. Add beef broth from one of the corners of the pan, do not pour over pork. Place foil, slightly vented, over the pork, and fitting the pan. Cook it on 325 for 2 1/2 hours. Midway through rotate the pork so it it fat side up and replace the foil so it is covered again.
- 5. After its done take the foil off and put the broiler on HIGH. Flip the pork again to meat side up and broil for 10 minutes. You will do this twice (meat side up, 10 mins, fat side up 10 mins, and then meat side up one last time for 10 mins.) For a total of 30 minutes You may need a few mins longer depending on your oven. Just look to see how browned its getting.
- 6. Let meat rest for 30 minutes.
- 7. Enjoy! The vegetables will have an incredible flavor and so will the meat.
- **You may add more veggies but You'll probably have to go with a bigger pan size.
- **If you'd really like to kick it up, make a roux and add PAN JUICES and some red wine and let it reduce, stirring often to make a nice gravy!
PORK LOIN ROAST WITH VEGETABLES
This easy recipe for Pork Loin Roast with Veggies is a complete dinner that'll wow your guests! Fragrant with olive oil, garlic, and herbs, this pork roast is a delicious keeper.
Provided by Katerina | Easy Weeknight Recipes
Categories Main Course
Time 1h30m
Number Of Ingredients 12
Steps:
- Take the roast out of the fridge and place the fat side up on a platter or parchment-lined work surface to come to room temperature.
- While the roast is coming to temperature, preheat the oven to 450°F.
- In a small bowl, add 1 tablespoon olive oil, minced garlic, rosemary, thyme, oregano, and paprika; mix to combine and set aside.
- When the roast has reached room temperature, score the skin and fat ¼-inch deep in a cross-hatch pattern at 1-inch intervals. This will allow the seasoning flavor to soak in while roasting.
- Generously season the pork with salt and pepper.
- Place your roast into a 5-quart or larger baking dish. Gently rub the herb mixture all over your pork loin. Cover the roast with a sheet of aluminum foil. Roast for an initial 20 minutes.
- In the meantime, prep and slice your carrots, celery, and potatoes, and place them in a bowl; toss with 1 tablespoon olive oil, salt, and pepper.
- After the initial 20 minutes of roasting, lower the oven temperature to 350°F and remove the pork from the oven.
- Uncover and add the vegetables in the dish around the pork roast. Add an additional 1 tablespoon of olive oil sprinkled on top of the vegetables and pork.
- Continue to roast uncovered at 350°F for 35 to 45 minutes, or until the pork roast registers an internal temp of 145°F and vegetables are tender. Use an instant read meat thermometer to check for doneness.
- Remove from the oven and re-cover with a piece of foil. Let it rest for 10 minutes.
- Remove pork roast from the baking dish and transfer to a cutting board; slice and serve with the vegetables.
Nutrition Facts : Calories 449 kcal, Carbohydrate 20 g, Protein 53 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 143 mg, Sodium 171 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 11 g, ServingSize 1 serving
MAPLE GLAZED PORK & ROASTED VEGGIES RECIPE BY TASTY
Here's what you need: brussels sprouts, carrots, olive oil, sea salt, black pepper, pork tenderloin, sea salt, black pepper, fresh rosemary, olive oil, balsamic vinegar, maple syrup
Provided by Mel Boyajian
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375˚F (190˚C).
- Place Brussels sprouts and baby carrots separately on a foil-lined baking sheet with room in the center for the pork.
- Drizzle with olive oil. Sprinkle with sea salt and pepper. Mix to combine.
- Place pork in center of baking sheet. Sprinkle with sea salt and pepper. Rub to combine and add the rosemary sprigs on top of the pork.
- Bake in oven for 40 minutes, or until internal temperature of the pork reaches 145˚F (63˚C).
- Let pork rest 5-10 minutes.
- While pork is resting, mix olive oil, balsamic vinegar, and maple syrup in a small saucepan.
- Cook on medium heat until sauce thickens and reduces by ⅓, about 3-4 minutes.
- Immediately spoon reduced sauce on the pork.
- Enjoy!
Nutrition Facts : Calories 368 calories, Carbohydrate 25 grams, Fat 15 grams, Fiber 5 grams, Protein 32 grams, Sugar 14 grams
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