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Gallery Recipe Summary prep: 15 mins total: 1 hr Servings: 4

Ingredients Ingredient Checklist 3 medium baking potatoes, cut into 1-inch chunks 3 medium zucchini, cut into 1-inch-thick rounds 2 medium onions, halved and sliced 1/2-inch thick 8 garlic cloves, peeled and smashed 2 tablespoons plus 1 teaspoon olive oil 4 sprigs fresh rosemary Coarse salt and ground pepper 2 1/4 pounds boneless center-cut pork loin, tied if desired

Gallery

Recipe Summary prep: 15 mins total: 1 hr Servings: 4

Recipe Summary prep: 15 mins total: 1 hr Servings: 4

Recipe Summary

prep: 15 mins total: 1 hr

Servings: 4

prep: 15 mins

total: 1 hr

prep:

15 mins

total:

1 hr

Servings: 4

4

Ingredients

Ingredients

  • 3 medium baking potatoes, cut into 1-inch chunks 3 medium zucchini, cut into 1-inch-thick rounds 2 medium onions, halved and sliced 1/2-inch thick 8 garlic cloves, peeled and smashed 2 tablespoons plus 1 teaspoon olive oil 4 sprigs fresh rosemary Coarse salt and ground pepper 2 1/4 pounds boneless center-cut pork loin, tied if desired

Directions

Preheat oven to 450 degrees. On a large rimmed baking sheet, toss vegetables and garlic with 2 tablespoons oil, rosemary sprigs, 2 teaspoons salt, and 1/4 teaspoon pepper.

Rub pork with remaining teaspoon oil; season generously with salt and pepper. Place on top of vegetables.

Roast, tossing vegetables occasionally, until an instant-read thermometer inserted into pork registers 150 degrees, 35 to 40 minutes. Let pork rest 5 minutes. Slice thinly; serve with vegetables.

Reviews

 Add Rating & Review

Reviews

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All Reviews for Roast Pork and Vegetables

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Roast Pork and Vegetables

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest