Pork Loin Roast with Spiralized Root Vegetables

The recipe Pork Loin Roast with Spiralized Root Vegetables can be made in roughly 1 hour and 15 minutes. This main course has 389 calories, 34g of protein, and 13g of fat per serving. This recipe serves 4. For $2.41 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. 163 people were glad they tried this recipe. Head to the store and pick up boneless pork loin roast, coarse salt, parsnips, and a few other things to make it today. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Inspiralized. All things considered, we decided this recipe deserves a spoonacular score of 98%. This score is great. If you like this recipe, take a look at these similar recipes: Pork Loin Roast with Roasted Root Vegetables, Stuffed Pork Loin With Roasted Root Vegetables, and Pork Pot Roast with Root Vegetables.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 60 minutes

 

Ingredients:

1.25 pound boneless pork loin roast, well trimmed

½ teaspoon coarse salt

2 tablespoons extra virgin olive oil

2 teaspoons chopped fresh rosemary (or 1 teaspoons dried)

2 teaspoons fresh thyme

2 large garlic cloves, pressed

¼ teaspoon ground black pepper

2 large parsnips

2 large red onions

salt and pepper

2 large sweet potatoes (or carrots)

Equipment:

roasting pan

bowl

aluminum foil

oven

baking paper

baking sheet

gravy boat

frying pan

Cooking instruction summary:

Preheat the oven to 400F. Line a 13 x 9 x 2-inch roasting pan with foil. In a small bowl, mix together to the garlic, rosemary, salt, and pepper. Using your fingers, rub the mixture all over the pork.Place the pork, fat side down, in the roasting pan. Roast for 30 minutes, turn over and roast for another 20-30 minutes or until pork registers at 155F. Remove from the oven and let stand for 10 minutes. While pork rests, pour any leftover pan juices into a small bowl or gravy boat.After flipping the roast over, peel and spiralize the sweet potato (Blade C or D), onion (Blade A), and parsnip (Blade D). Lay the veggies out on a parchment paper lined baking sheet and drizzle with the oil. Season with thyme, salt and pepper and toss to combine. Roast for 15 minutes or until vegetables soften.When pork has rested, slice crosswise into thick slices. Arrange the slices on a platter and serve alongside the spiralized veggies.

 

Step by step:


1. Preheat the oven to 400F. Line a 13 x 9 x 2-inch roasting pan with foil. In a small bowl, mix together to the garlic, rosemary, salt, and pepper. Using your fingers, rub the mixture all over the pork.

2. Place the pork, fat side down, in the roasting pan. Roast for 30 minutes, turn over and roast for another 20-30 minutes or until pork registers at 155F.

3. Remove from the oven and let stand for 10 minutes. While pork rests, pour any leftover pan juices into a small bowl or gravy boat.After flipping the roast over, peel and spiralize the sweet potato (Blade C or D), onion (Blade A), and parsnip (Blade D). Lay the veggies out on a parchment paper lined baking sheet and drizzle with the oil. Season with thyme, salt and pepper and toss to combine. Roast for 15 minutes or until vegetables soften.When pork has rested, slice crosswise into thick slices. Arrange the slices on a platter and serve alongside the spiralized veggies.


Nutrition Information:

Quickview
478k Calories
36g Protein
13g Total Fat
54g Carbs
87% Health Score
Limit These
Calories
478k
24%

Fat
13g
20%

  Saturated Fat
2g
18%

Carbohydrates
54g
18%

  Sugar
13g
15%

Cholesterol
89mg
30%

Sodium
657mg
29%

Get Enough Of These
Protein
36g
72%

Vitamin A
24168IU
483%

Vitamin B6
1mg
79%

Selenium
42µg
60%

Vitamin B1
0.86mg
57%

Manganese
1mg
51%

Vitamin B3
9mg
49%

Phosphorus
473mg
47%

Potassium
1488mg
43%

Fiber
10g
40%

Vitamin B5
2mg
30%

Vitamin C
23mg
28%

Magnesium
109mg
27%

Vitamin B2
0.43mg
25%

Zinc
3mg
24%

Vitamin K
25µg
24%

Copper
0.47mg
23%

Folate
81µg
20%

Vitamin E
2mg
19%

Iron
2mg
15%

Vitamin B12
0.72µg
12%

Calcium
106mg
11%

Vitamin D
0.57µg
4%

covered percent of daily need
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