Recipe Name: Roasted Pork Loin and Vegetables
Serves: Makes 4-6 servings.
Prep Time: 30 minutes Cook Time: 1 hour or until meat thermometer registers 140 °F – 145°
1 (3 Pound) Boneless Pork Tenderloin
1 teaspoon each of dried herbs and spices*
10 to 15 Brussels sprouts, dried ends cut off (remove any loose leaves)**
6 carrots, peeled, cut in half and thick end cut into half vertically **
2 medium-size onions, peeled and cut into 8 wedges
1- 2 TBS Tuscan Herb Extra Virgin Olive Oil
Coarse salt or sea salt and freshly-ground black pepper
Ripe Fig Balsamic
Traditional Extra Virgin Olive Oil – We suggest the Olive Shoppe Signature Blend EVOO
*Use an herbs and spices that are your favorite and will compliment the pork (such as thyme, tarragon, freshly ground black pepper, sea salt, red pepper flakes, garlic powder, etc.) Place into a small bowl and mix together.
**Use very fresh vegetables that are in season. You may also use bell peppers (cut into large chunks) and sweet potatoes or Yukon Gold Potatoes (cut into bite-sized chunks).
Preheat oven to 325 degrees F. Prepare roasting pan by rubbing the bottom with the Olive Shoppe Signature Blend EVOO
Pat and dry the pork roast with paper towels; then rub the herb/spice mixture all over the sides and ends of the roast; set aside.
Place the prepared Brussels Sprouts, carrots, and onions on the bottom of the prepared roasting pan. Sprinkle with salt and pepper to taste. Drizzle the Tuscan Herb EVOO over the top of the vegetables.
Place the roasting pan rack over the top of the vegetables. If necessary, adjust the vegetables until the rack sits solidly in the roasting pan. Place the prepared pork roast on the center of the rack; lightly tent with a piece of aluminum foil.
Bake approximately 1 hour or until meat thermometer inserted into thickest part of the roast registered 140°-145°F. Remove the aluminum foil during the last 1/2 hour of cooking to let the roast brown. Remove from oven to your cutting board and cover with aluminum foil; let sit approximately 10 minutes.
Check the vegetables for doneness, stir, and return to oven to finish cooking, if needed.
If they are cooked to your liking, turn off oven, and let stay in the oven to keep warm. When the vegetables are done cooking, drizzle a little Ripe Fig aged balsamic vinegar over the top and mix together.
To serve, slice the pork roast and transfer to serving platter. Add vegetables to the platter.
Excellent served with homemade applesauce and a simple green salad.