Friday, March 29, 2013

Pork Loin on a bed of root veggies

Here is another favorite that is quick because it is all in one dish and versatile. You can change around the veggies and seasonings if you want. This is the way that we like it!!

Pork Loin on a bed of Root Veggies

3.5 pound whole pork loin
1 onion cut in half rings
juice from 2 large lemons
1 lemon pealed and diced
5-6 whole carrots cut into large chunks
2 lb red potatoes cut into bite sized pieces
(5-6 large ones)
4 cloves of garlic smashed and diced
2 tsp rosemary divided
3 tsp garlic powder divided
2 tsp sea salt divided
3 tsp pepper divided
3 tsp coconut or olive oil divided

preheat oven to 375 (once meat comes out of the fridge).
take a roasting pan toss together 1 tsp oil, onion, garlic, carrots and deiced lemon and make a "veggie bed" on the bottom of the roasting pan.
Place the pork loin on top of the veggie bed.
Dust  the meat with 1 tsp of rosemary, 2 tsp garlic powder, 1 tsp sea salt, and 2 tsp pepper.
Pour half of the lemon juice on top of the meat.
Place the meat back in the fridge for 2-4 hours (the more time it sits the more intense the flavor.
Toss the potatoes in the remaining seasoning and oil.
Surround the meat with the potatoes.
Place in the oven and bake until meat is done and potatoes are tender about 1 hour - 1.5 hours.



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