Rosemary Pork Loin With Roasted Veggies
Fresh vegetables and the classic pair of rosemary and tender pork make this meal a winter warmer.
- 1 ā€“ 3-4 lb Pork Loin, Boneless
- 1 Tablespoon Kroger Kosher Salt
- 1 Tablespoon Black Pepper, Coarse Cracked
- 1 Tablespoon Garlic, fresh minced
- 1 Tablespoon Rosemary, fresh minced
- 2-3 Tablespoon Kroger Extra Virgin Olive Oil
- ROASTED ROOT VEGETABLES:
- 1 lbs. Celery Root, peeled, 1-1/2ā€¯ pieces
- 2 bunch Baby Carrots, peeled, slice on bias
- 2 lbs. Parsnips, peeled, 1-1/2ā€¯ pieces
- 3 Leeks, White part only, 1-1/2ā€¯ pieces
- 2 small Red Onions, 1-1/2ā€¯ wedges
- 2 ounces Garlic, minced
- 1 packages Rosemary, sprigs
- 1-1/2 Tablespoons Rosemary, chopped fine
- 3-4 ounces Olive Oil
- 1/2 Tablespoon Kosher Salt
- 1 Tablespoon Black Pepper, Fresh ground
- 6 ounces Red Wine
Preheat an oven to 325 degrees. Clean the skin & silver off the loin and place on sheet pan. Combine spices in a small bowl. Rub pork with olive oil and spice mixture, coat the meat thoroughly. Roast for 45 minutes or until the internal temp reaches 145 degrees.
ROASTED ROOT VEGETABLES:
Place a roasting pan in the oven and preheat to 425 degrees F.
Toss all the vegetables with garlic, rosemary, olive oil and salt in a large bowl. Season generously with pepper.
Carefully remove the heated roasting pan from the oven and spray, brush or drizzle with olive oil. Spread the vegetables out to assure they don’t steam while roasting.
Roast the vegetables until theyā€™re tender and golden brown, stir occasionally, about 45 minutes to 1 hour. Then remove the vegetables from pan and deglaze with red wine.
Slice the Pork and place on a platter with vegetables and sauce. Sprinkle with chopped rosemary and serve.