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Pork

Classic Pork Roast with Roasted Veggies

By Jess

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A complete meal is at your fingertips when you cook up my pork roast with roasted veggies. Savory, lean pork combined with an irresistible mix of just the right vegetables.

pork roast

You’ll be blown away by how delicious this pork roast with roasted veggies is. Savory pork meets perfectly roasted vegetables for a complete meal the easy way.


I’m going through a phase where I just want the whole meal to be done at the same time, without a lot of thinking on my part.

It all started after one too many meals where I had to make a main entree and then a side of vegetables separately. I’d forget about the vegetables and would have to start them later and try to time everything right, or start eating the entree while the veggies were still cooking. It’s so much easier to have a meal that when it’s done it’s done and you can start eating everything when it’s nice and hot.

pork roast ingredients

Let’s talk about pork loin for a bit. It’s super lean, on par with chicken breast, so you’re getting a nice protein boost without a lot of fat. We’re not really concerned with fat, but sometimes it’s nice to have a lean protein that tastes as good as pork does.

pork

Rosemary is the king of herbs when it comes to seasoning pork. It’s really all you need to give the pork that extra boost of flavor that makes it so tasty. A little garlic, salt, and pepper, and you’re good to go. The bonus is that it’s all super easy to get into the oven, and from there it’s just a waiting game.

To make this super simple you could just go “clean out the fridge” style for the roasted veggies. This happens a lot for me and probably for you too if you buy fresh produce from the grocery store or farmer’s market. There comes a time when your veggie supply reaches that critical moment where it’s use it or lose it. Roasting an assortment of vegetables is often the key.

For this particular mix I went with a few superfoods like cauliflower and beets, and some old standbys in onions and carrots. To bring out more flavor I added some Dijon mustard and maple syrup which creates a sweet/spicy combination that makes you want to gobble up your vegetables. Perfect for those adult-sized picky eaters in your life.

Rather than thinking that Paleo is all about meat with some veggies added, I switched it over to it’s mostly about vegetables with meat added. That way I don’t forget to eat vegetables at just about every meal, and even though meat is still the highlight it’s all about the way it’s framed and how it fits into the overall picture of health and wellness.

fresh out of the oven

This is a great dish to serve to non-Paleo friends and family, as there’s no sign of any funny business, and they’ll likely eat it up without questioning whether it’s diet food or not.


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Ingredients

    • 2 pounds pork loin, tied with string
    • 2 tbsp fresh rosemary, finely chopped
    • 3 garlic cloves minced
    • 1 tsp crushed black pepper
    • 1 tsp salt
    • 2 tbsp olive oil
  • For the roasted veggies
    • 4 cups cauliflower florets
    • 4 large carrots, chopped
    • 2 large onions, sliced
    • 2 medium beets, cubed
    • 2 tsp Dijon mustard
    • 1 ½ tsp maple syrup
    • 2 tbsp olive oil
    • salt , pepper to taste

Directions

  1. Preheat the oven to 400F. Meat should be tied with string in order to keep its shape during cooking and to be roasted evenly.
  2. Mix the chopped rosemary, minced garlic, salt and pepper. Rub the meat all over with spice mixture. Heat the olive oil over medium heat in a pan and add the meat. Sear it on all sides, 8 to 10 minutes, then place it into the oven (if you do not have a pan suitable for both stovetop and oven use large frying pan and later transfer the meat into a baking tray).
  3. Mix the Dijon mustard, maple syrup and olive oil in a small bowl. Put the vegetables in a large bowl, pour the mustard mixture over and season generously with salt and pepper, toss well to coat all the vegetables. After 15 minutes add the vegetables into a roasting pan and continue roasting.
  4. Pork should be roasted until the thermometer inserted in the center of meat registers 140F, about 1 hour. Transfer pork to a cutting board, cover with aluminum foil and let it rest for 15 minutes before slicing. Serve warm with roasted vegetables.

Servings

Serving Size

1

Servings/Recipe

6

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