Pork Roast with Winter Vegetables

Tonight I made a pork roast with winter vegetables for dinner. My friend Yvonne sent me the recipe. It was really good.

Here's the recipe. It's super easy and is really good on a winters night. 

Prep time is maybe 20 minutes (buy the squash cubes)

Cooking time 50 minutes (max if the roast is on the 2+ pounder side)

2 large garlic cloves minced

Grated zest of one lemon

1 tablespoon chopped rosemary

1 ½ teaspoons of salt (divided see steps below)

1 ½ teaspoon of pepper (divided see steps below)

2 pound boneless center cut pork loin roast

½ butternut squash or 1 package of the cubes they sell in the produce section of the  market is easier!

3 large carrots peeled cut length wise

3 parsnips peeled and cut length wise

4 celery stalks cut into 3 pieces each

4 teaspoons olive oil

One medium size baking dish as long as its deep you’re okay.

1. Preheat oven to 450◦
2. Mix together garlic, lemon zest, rosemary, 1 tsp salt, tsp pepper and rub it all over pork
3. Toss all vegetables together in a bowl with the olive oil, rosemary, the ½ tsp of salt and the ½ tsp pepper
4. Spread all vegetables around the pork
5. Bake for about 45- 50 minutes you’ll see it browning on the top
6. Let stand for 10 minutes before slicing
7. Serve with the vegetables

As always I made a few adjustments.....

• small yellow potatoes instead of the parsnips
• added half a chopped onion
• premium pork roast instead of a tenderloin
• cooked it for about an hour (maybe due to the cut of meat)

Tip: I didn't rub the mixture all over the pork. I only rubbed it on the top. I think you should rub it all over the pork since it was fairly peppery. 

Give it a try and let me know if there's any other tips you have.

This is what mine looked like