Pork Loin with Harvest Vegetables
This Pork Loin with Roasted Harvest Vegetables couldn’t be easier to make. It’s all roasted in a large baking pan that’s been lined with heavy duty foil for easier clean-up. The potatoes and root vegetables might have an autumn feel but the roast itself is marinated with the brighter flavors of citrus, garlic, and rosemary. This easy weeknight meal also has some red seedless grapes to add more brightness or even a fabulous holiday feel.
Preparation Time15 min
Cooking Time1 hr 15 min
Ingredients
- 3 pounds pork loin
- 1 sweet potato, peeled and cut into bite sized pieces
- 2 russet potatoes, cut into bite sized pieces
- 1 medium onion, peeled and cut into bite sized pieces
- 2 carrots, peeled and cut into bite sized pieces
- 2 parsnips, peeled and cut into bite sized pieces
- 2 sprigs of fresh rosemary
- 1/4 cup olive oil divided in half
- 1 cup seedless red grapes
- 1 lemon, juice and zest
- 1 orange, juice and zest
- 1 large cloves garlic chopped
- 2 tablespoons gluten free soy sauce
- salt and pepper
- red pepper flakes optional to taste
Instructions
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Preheat the oven to 400 degrees F or 205 degrees C and line a large roasting pan with foil that has been sprayed with nonstick spray.
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To marinate the pork, place it in a shallow glass baking dish and add the juice and zest of both the lemon and orange, the garlic, gluten free soy sauce, the leaves of one of the two sprigs of rosemary, salt, pepper and red pepper flakes to taste then massage the marinade into the meat, add the red grapes and set this dish aside while you prep the veggies.
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To give the veggies a head start in the roasting process, add all of the chopped veggies to the prepared pan with 2 tbsp of the olive oil, the leaves of the other sprig of rosemary and some salt and pepper to taste then roast them for 15 minutes.
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When you remove the pan from the oven stir the veggies then move them to the edges of the pan to make room for the pork roast.
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Place the roast in the center of the pan and pour the marinade with the grapes over the veggies and bake for an additional 1 hour.
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When you take the pan out of the oven let the meat rest for 10 minutes before slicing. Transfer both the roast and veggies onto a nicer serving dish and serve.
