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Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
6
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Ingredients

Pork Roast
Vegetables

Directions

Pork
  • 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.

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Vegetables
  • 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.

  • Heat oven to 450°. 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° for 15 minutes. Reduce heat to 400° and continue roasting for 50 to 55 minutes or until pork's internal temperature registers 160° on an instant-read thermometer.

  • Thinly slice pork, place on platter and surround with vegetables.

Nutrition Facts

508 calories; fat 26g; cholesterol 104mg; saturated fat 6g; carbohydrates 24g; insoluble fiber 7g; protein 46g; sodium 446mg.
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