You only need a roasting pan, a cutting board, aluminum foil, a meat thermometer, and about an hour and a half to make this tasty meal. Prep is a breeze, as is clean-up, and it's good eating too!
Provided by Iron Chef Greggers
Categories Meat and Poultry Recipes Pork
Time 1h35m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Cut slits 1/2 to 3/4 inches apart all over pork loin and push garlic into each slit. Sprinkle lemon zest, lemon juice, and rosemary over the pork. Spread 1 tablespoon olive oil over the pork. Season with salt and pepper.
- Coat a roasting pan with remaining 3 tablespoons olive oil. Add potatoes, carrots, and onions. Drizzle melted butter over vegetables; stir until lightly coated.
- Roast in the preheated oven until starting to soften, about 20 minutes. Remove from oven. Stir in asparagus. Place pork loin on top.
- Return to oven and continue roasting until an instant-read thermometer inserted into the pork reads at least 138 degrees F (59 degrees C), about 35 minutes.
- Transfer pork to a cutting board and wrap with aluminum foil.
- Continue roasting vegetables until tender, 10 to 15 minutes more.
- Uncover pork and slice. Serve with roasted vegetables.
Nutrition Facts : Calories 567.8 calories, Carbohydrate 48.2 g, Cholesterol 97.9 mg, Fat 27.9 g, Fiber 7.5 g, Protein 33.1 g, SaturatedFat 10.1 g, Sodium 185.3 mg, Sugar 8.1 g
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