ROAST PORK AND VEGETABLES

facebook share image   twitter share image   pinterest share image   E-Mail share image



Roast Pork and Vegetables image

Roasting the vegetables, along with the pork, brings out their natural sweetness; the meat is moist, tender, and full of flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h

Number Of Ingredients 8

3 medium baking potatoes, cut into 1-inch chunks
3 medium zucchini, cut into 1-inch-thick rounds
2 medium onions, halved and sliced 1/2-inch thick
8 garlic cloves, peeled and smashed
2 tablespoons plus 1 teaspoon olive oil
4 sprigs fresh rosemary
Coarse salt and ground pepper
2 1/4 pounds boneless center-cut pork loin, tied if desired

Steps:

  • Preheat oven to 450 degrees. On a large rimmed baking sheet, toss vegetables and garlic with 2 tablespoons oil, rosemary sprigs, 2 teaspoons salt, and 1/4 teaspoon pepper.
  • Rub pork with remaining teaspoon oil; season generously with salt and pepper. Place on top of vegetables.
  • Roast, tossing vegetables occasionally, until an instant-read thermometer inserted into pork registers 150 degrees, 35 to 40 minutes. Let pork rest 5 minutes. Slice thinly; serve with vegetables.

There are no comments yet!