Roasted Pork Loin and Vegetables
|Garlic||3 Clove (15 gm), minced|
|Dried rosemary||1 1⁄2 Teaspoon, crushed|
|Ground black pepper||1 Teaspoon|
|Red onions||3 Medium, cut into wedges|
|Sweet potato||1 Large, peeled and cut into 1inch chunks|
|Yellow bell pepper||1 Medium, cut into 1inch chunks|
|Apple cider||1⁄4 Cup (4 tbs)|
|Boneless centre pork loin||16 Ounce, trimmed|
Preheat the oven to 425°F.
Coat a 13" X 9" roasting pan with olive-oil cooking spray.
In a small bowl, combine the garlic, rosemary, salt, and black pepper.
Place the onions, sweet potato, and bell pepper in the prepared pan.
Sprinkle with 2 tablespoons of the garlic mixture and the cider and toss to coat.
Rub the remaining garlic mixture over the pork; set aside.
Roast the vegetables for 20 minutes.
Place the pork in the pan with the vegetables and roast for 30 minutes, or until a thermometer inserted in the center of the pork registers 155°F and the juices run clear.
Let stand for 10 minutes before slicing.