Roasted Pork Loin and Vegetables come together quickly and is great for a week night dinner. The herb/spice mix adds flavor to the roasted meat and the balsamic vinegar adds a bit of zip to the colorful vegetables. This is one of the most delicious roasted pork loin recipes in my recipe files. My husband and family loves it.
Roasted Pork Loin and Vegetables recipe, comments, and photos were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
Roasted Pork Loin and Vegetables Recipe:
Place the roasting pan rack over the top of the vegetables. If necessary, adjust the vegetables until the rack sits solidly in the roasting pan. Place the prepared pork roast on the center of the rack; lightly tent with a piece of aluminum foil.
Bake approximately 1 hour or until a meat thermometer inserted into thickest part of the roast registers 140 degrees F. to 145 degrees F.
Remove the aluminum foil during the last 1/2 hour of cooking to let the roast brown. Remove from oven to your cutting board and cover with aluminum foil; let sit approximately 10 minutes. Check the vegetables for doneness, stir, and return to oven to finish cooking, if needed. If they are cooked to your liking, turn off oven, and let stay in the oven to keep warm. When the vegetables are done cooking, drizzle a little balsamic vinegar over the top and mix together.
To serve, slice the pork roast and transfer to a serving platter. Add vegetables to the platter.
Excellent served with homemade applesauce and a simple green salad.
Makes 4 to 6 servings.