Wednesday, April 3, 2013

Pork Loin with Roasted Root Vegetables

Last week I bought a 2-lb pork loin roast on sale. I wasn't sure what I was going to do with it but it seemed like a good purchase.  Then my crazy work schedule + Easter happened. Finally tonight I was able to make the loin.  Did you know that pork loin roast takes only about 20 minutes a pound to cook? That means you get more meat for the price and can cook it almost as quickly as pork tenderloin!  This meal took me 45 minutes from start to finish and used just 1 pan and 1 cutting board and 1 knife!

*If you don't like radishes, you should try roasting them! They taste sweeter and a little bit more like a turnip. My husband who does not eat radishes ate these radishes and only noticed that their coloring was different from the potatoes but was happy to have them mixed in.

1 2-lb pork loin roast
5 carrots, chopped into large chunks
1 bunch radishes, halved*
1 C small potatoes, halved
olive oil
1 clove garlic, sliced

1. Preheat oven to 450 and meanwhile prepare the vegetables
2. Salt and Pepper the pork loin all over and place fat-side down on a rimmed baking sheet. Cut slits into the top of the pork and cut slices of garlic inside
3. Toss vegetables with a little olive oil and salt. Spread veg around the pork loin but not touching it
4. Roast for 40-45 minutes until internal temperature reaches 145 degrees
5. Slice and serve with vegetable medley

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