Recipe

Roast Pork With Roasted Vegetables Recipe

	Waterlily / All my dishes 1 year, 11 months ago As the name implies, roast pork with roasted vegetables. Simple and simply delicious! The flavors that develop when ordinary vegetables are roasted is just amazing! This is the recipe that prompted my New York-centric sister-in-law to pay me this l... More Prep:15m Cook:45m Servings:4	Waterlily
	pork roast vegetables

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Ingredients

1 ½ - 4 pound pork roast (I prefer a loin roast, but any kind is fine)

Your choice of any of the following:

Potatoes

Small new potatoes

Carrots

Sweet Potatoes

Broccoli

Cauliflower

Parsnips

Red Cabbage or White Cabbage

Mushrooms

Bell Peppers

Onions

Winter Squash

Asparagus

Whole grape tomatoes or quartered whole tomatoes

Sesame, Olive, or Walnut Oil

Coarse Ground Salt

Directions

Preheat oven to 375°. The pork roast will need 20 minutes per pound to cook, and the vegetables will need about 30-45 minutes to cook

Place the roast, fat side up, on a roasting rack or in a suitably-sized pan and roast 20 minutes per pound. Time things so that the roast will come out of the oven at least 5 minutes before the vegetables, so that it will have time to "rest."

Cut the vegetables into slightly-larger-than-bite-sized chunks. Arrange them attractively in a pan. I like to make “stripes” of each type of vegetable, but you may also choose to strew them, confetti-like, in a random pattern. Sprinkle, spray, or brush on the flavorful oil of your choice, lightly salt them, and roast until done, about 30-45 minutes.

Serve as is, or with any number of sauces.

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