Garlic & Rosemary Pork Loin with Roasted Root Vegetables

Name: Garlic & Rosemary Pork Loin with Roasted Root Vegetables
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: British
Ingredients: 1.5 pound pork loin (trimmed); 2 tablespoon olive oil (divided); 2 clove garlic (minced); 1 tablespoon fresh rosemary (chopped); 1 teaspoon salt (divided); 0.5 teaspoon black pepper (divided); 1 pound parsnip (peeled, cut into 1-inch pieces); 1 pound carrot (peeled, cut into 1-inch pieces); 1 bunch collard greens (stems removed, chopped); 0.5 cup chicken broth; 1 tablespoon apple cider vinegar

A flavorful roasted pork loin seasoned with garlic and rosemary, served with hearty roasted parsnips and carrots, complemented by tender braised collard greens.

Prep: 20 min
Cook: 1 hr
Total: 1 hr 20 min
Servings: 4
Cuisine: British
Difficulty: Easy
Cost: $4.34/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Paleo
High-Protein
High-Fiber
Whole30
Soy-Free

Ingredients

1.5 pound pork loin (trimmed)
2 tablespoon olive oil (divided)
2 clove garlic (minced)
1 tablespoon fresh rosemary (chopped)
1 teaspoon salt (divided)
0.5 teaspoon black pepper (divided)
1 pound parsnip (peeled, cut into 1-inch pieces)
1 pound carrot (peeled, cut into 1-inch pieces)
1 bunch collard greens (stems removed, chopped)
0.5 cup chicken broth
1 tablespoon apple cider vinegar

Instructions

Preheat oven to 400°F. Pat the pork loin dry with paper towels. In a small bowl, combine 1 tablespoon olive oil, minced garlic, chopped fresh rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub this mixture all over the pork loin.
Place the seasoned pork loin in a roasting pan or oven-safe dish.
In a large bowl, toss the parsnips and carrots with the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them in a single layer around the pork loin in the roasting pan.
Roast for 35-45 minutes, or until the internal temperature of the pork reaches 145°F and the vegetables are tender and slightly caramelized. Halfway through cooking, toss the vegetables for even browning.
While the pork roasts, prepare the collard greens. Heat 1 teaspoon olive oil in a large skillet over medium heat. Add chopped collard greens and sauté for 5 minutes until they start to wilt.
Pour in chicken broth and apple cider vinegar. Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, or until the greens are tender. Season with a pinch of salt and pepper to taste.
Once cooked, remove the pork loin from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 10 minutes before slicing.
Serve the sliced pork loin with the roasted parsnips and carrots, and the braised collard greens.

Notes

Resting the pork loin allows the juices to redistribute, ensuring a more tender and flavorful result.

Nutrition (per serving)

Calories: 553
Protein: 41.1 g
Carbohydrates: 49.5 g
Fat: 20.7 g
Fiber: 17.6 g
Sodium: 1234 mg
Saturated Fat: 6.3 g
Sugar: 13.9 g
Cholesterol: 84 mg