Last night we had one of our favorites for dinner and as always it never disappoints. Everyday Food’s Roasted Pork & Vegetables remains in our top 10 recipes because it always turns out well, it’s easy to make, and it tastes SOOO good!
ROAST PORK & VEGETABLES
Everyday Food, March 2005
3 medium baking potatoes, cut into 1-inch cubes (I use red potatoes)
3 medium zucchini, cut into 1-inch think round (I use mini-carrots)
2 medium onions, halved & sliced 1/2-inch thick
8 garlic cloves, peeled & smashed
2 tbsp, plus 1 tsp olive oil
4 sprigs, fresh rosemary
Coarse salt & ground pepper
- Preheat oven to 450 degrees. On a large rimmed baking sheet, toss vegetables and garlic with 2 tablespoons oil, rosemary sprigs, 2 teaspoons salt & 1/4 teaspoon pepper. (I line the pan with tin foil for easy cleanup.)
- Rub pork with remaining teaspoon oil; season generously with salt and pepper. Place on top of vegetables.
- Roast, tossing vegetable occasionally, until an instant-read thermometer inserted into pork registers 150 degrees, 35-40 minutes. Let pork rest 5 minutes. Slice thinly; serve with vegetables.