Servings: 6 Prep 20 mins Marinate overnight Roast at 450 degrees for 15 minutes, then at 400 degrees for 55 minutes
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon chopped rosemary
- 4 cloves garlic, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 boneless center-cut pork roast, about 2 1/2 pounds
- 1 tablespoon canola oil
- 6 cups cauliflower florets (about 1/2 large cauliflower)
- 1 large butternut squash, peeled and cut into 1-inch pieces (about 4 cups)
- 2 sweet peppers, cored, seeded and cut into 1-inch pieces
- 1 large sweet onion, peeled and cut into 10 wedges
- 4 tablespoons olive oil
- 4 cloves garlic, smashed
- Squeeze of lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Leaves of 1 rosemary branch
Make It Pork
1. In small bowl, blend olive oil, lemon juice, zest, mustard, rosemary, garlic, salt and pepper. Rub pork with olive oil mixture. Place in a resealable plastic bag and refrigerate overnight. Vegetables
2. Place cauliflower, squash, peppers and onion in a large bowl and toss with olive oil, garlic, lemon juice and rosemary. Place in a resealable plastic bag and refrigerate overnight.
3. Heat oven to 450 degrees . Brush large roasting pan with canola oil. Add pork. Arrange vegetables on a second large greased baking pan and season with salt and pepper. Place both pans in the oven and roast at 450 degrees for 15 minutes. Reduce heat to 400 degrees and continue roasting for 50 to 55 minutes or until pork's internal temperature registers 160 degrees on an instant-read thermometer.
4. Thinly slice pork, place on platter and surround with vegetables.
Nutrition Facts Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 508, Fat, total (g): 26, chol. (mg): 104, sat. fat (g): 6, carb. (g): 24, fiber (g): 7, pro. (g): 46, sodium (mg): 446, Percent Daily Values are based on a 2,000 calorie diet.