PORK AND VEGETABLES RECIPES RECIPES

Name: Oven-Roasted Pork and Vegetables
Prep time: 20 min
Total time: 1 h
Yield: 6
Ingredients: 3 tablespoons olive or vegetable oil; 2 teaspoons dried rosemary leaves, crushed; 1 teaspoon dried sage leaves, crushed; 1/2 teaspoon salt; 1/4 teaspoon pepper; 16 to 20 small red potatoes (about 2 lb), cut in half; 6 to 8 medium carrots (about 1 lb), cut into 2-inch pieces; 2 small onions, cut into wedges; 2 pork tenderloins (about 3/4 lb each)

OVEN-ROASTED PORK AND VEGETABLES RECIPE - BETTYCROCKER.COM

Oven-Roasted Pork and Vegetables Recipe - BettyCrocker.com image

Add just the right blend of dried herbs and simple roasted pork becomes truly extraordinary.

Provided by Betty Crocker Kitchens

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 9

Ingredients

3 tablespoons olive or vegetable oil
2 teaspoons dried rosemary leaves, crushed
1 teaspoon dried sage leaves, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
16 to 20 small red potatoes (about 2 lb), cut in half
6 to 8 medium carrots (about 1 lb), cut into 2-inch pieces
2 small onions, cut into wedges
2 pork tenderloins (about 3/4 lb each)

Steps:

Heat oven to 450°F. Generously spray 15x10x1-inch pan or shallow roasting pan with cooking spray.
In large bowl, mix oil, rosemary, sage, salt and pepper. Toss vegetables in mixture; remove with slotted spoon to pan (reserve remaining oil mixture). Bake vegetables 25 minutes. Stir vegetables and move to one side of pan. Roll pork in reserved oil mixture; place in pan.
Roast 30 to 35 minutes, stirring vegetables occasionally, until vegetables are tender, pork is no longer pink in center and meat thermometer inserted in center of pork reads 160°F.

Nutrition Facts : Calories 370 , CarbohydrateContent 37 g, CholesterolContent 70 mg, FatContent 1/2 , FiberContent 6 g, ProteinContent 29 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Serving, SodiumContent 310 mg, SugarContent 6 g, TransFatContent 0 g

INCREDIBLE BONELESS PORK ROAST WITH VEGETABLES RECIPE ...

Incredible Boneless Pork Roast With Vegetables Recipe ... image

This is one of, if not the most delicious recipes Ive ever made. The flavor is so rich and incredible. It is not dry, although the cooking time may lead you to think differently. You can cut it with a fork, it is just so moist and tender.

Total Time 3 hours 15 minutes

Prep Time 15 minutes

Cook Time 3 hours

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

4 -5 lbs boneless pork loin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon parsley
1 tablespoon rosemary (fresh or dried)
1 tablespoon seasoning salt
1 tablespoon extra virgin olive oil
1 teaspoon black pepper
10 fresh garlic cloves, Chopped
5 -6 yukon gold potatoes, quartered
8 -16 ounces baby carrots
1 large Spanish onion, quartered
1 (8 ounce) can beef broth (MUST BE BEEF!)

Steps:

1. Place Pork Loin fat side down in a 9 x 13 pan and arrange vegetables around it.
2. In a small bowl mix Garlic powder, onion powder, seasoned salt and black pepper until combined and rub it onto the pork (top only, not the bottom).
3. Sprinkle the parsley on top, and then the garlic. Drizzle the olive oil over top of the pork. You can season the vegetables as well, I recommend to. Just sprinkle all of the same dry seasonings over top.
4. Add beef broth from one of the corners of the pan, do not pour over pork. Place foil, slightly vented, over the pork, and fitting the pan. Cook it on 325 for 2 1/2 hours. Midway through rotate the pork so it it fat side up and replace the foil so it is covered again.
5. After its done take the foil off and put the broiler on HIGH. Flip the pork again to meat side up and broil for 10 minutes. You will do this twice (meat side up, 10 mins, fat side up 10 mins, and then meat side up one last time for 10 mins.) For a total of 30 minutes You may need a few mins longer depending on your oven. Just look to see how browned its getting.
6. Let meat rest for 30 minutes.
7. Enjoy! The vegetables will have an incredible flavor and so will the meat.
**You may add more veggies but You'll probably have to go with a bigger pan size.
**If you'd really like to kick it up, make a roux and add PAN JUICES and some red wine and let it reduce, stirring often to make a nice gravy!

Nutrition Facts : Calories 761.4, FatContent 40.6, SaturatedFatContent 13.6, CholesterolContent 190.5, SodiumContent 330, CarbohydrateContent 32.4, FiberContent 4.1, SugarContent 4, ProteinContent 63.5

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