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Roasted Pork Loin And Vegetables

Diet.Chef's picture
Ingredients
  Garlic 3 Clove (15 gm), minced
  Dried rosemary 1 1⁄2 Teaspoon, crushed
  Salt 1 Teaspoon
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Servings: 
4

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