Roast Pork Dinner

6
Total Time
1 hr 20 min
Prep
20 min
Cook
55 min
Serves
8
Difficulty
Easy
Here's a one-pan meal that boasts well-seasoned pork loin and perfectly-roasted vegetables. It's fantastic for Christmas dinner.

Ingredients

cooking spray

2 spray(s)

olive oil

2 Tbsp, extra-virgin, divided

minced garlic

2 Tbsp

fennel seed

1 Tbsp

dried oregano

1½ tsp

table salt

1½ tsp, divided

black pepper

1¼ tsp, freshly ground, divided

uncooked lean only pork loin

2 pound(s), use one whole 2 lb boneless roast

green pepper(s)

2 medium, cut into 8 wedges each

uncooked red onion(s)

1 large, peeled and cut into 12 wedges

uncooked baby potatoes

1¼ pound(s), red-variety, cut in half if large

Instructions

  1. Preheat oven to 400ºF. Line a large roasting pan with heavy duty aluminum foil (for easy clean-up, if desired) and coat with cooking spray.
  2. In a small bowl, combine 1 tablespoon oil, garlic, fennel seeds, oregano, 1 teaspoon salt and 1 teaspoon pepper. Rub mixture all over pork; place pork in prepared pan.
  3. Add vegetables and potatoes to pan; drizzle with remaining tablespoon oil. Sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; toss to coat.
  4. Roast, uncovered, tossing vegetables and potatoes halfway through cooking, until a meat thermometer inserted in center of pork registers 145ºF and vegetables are tender, about 45 to 55 minutes; transfer pork to a cutting board and let rest for 5 minutes.
  5. Slice pork and arrange on a serving platter; spoon any juices from cutting board over pork. Place vegetables and potatoes in a serving bowl or place on platter with pork. Yields about 3 ounces pork and 1/2 cup each vegetables and potatoes per serving.

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