Pork Roast with Autumn Vegetables

Time flies when you’re having fun and cooking all the delicious food.

It’s the end of week 3 in Fall Fat Loss Cooking School! Week 3 is dedicated to dinners, and one of our main goals during this week is to set our ladies up for simple, stress-free, delicious dinner options.

That means: techniques, not recipes!

Once you learn a technique - like roasting a pork loin in this recipe! - you are freed up and no longer have the added stress of following a complicated recipe. There’s a time and a place for recipes, but a Wednesday night, after a long day of work, when you’re hungry and your natives (aka your significant other, kids, etc.) are getting restless? That is NOT the time to test a new recipe that requires lots of energy and focus, that may or may not turn out.

Girl, bye.

Roasting pork loin couldn’t be easier: tie it up in 2-3 places with kitchen twine for more even cooking and sear it on all sides (about 2-3 mins. each). If you don’t have a cast iron skillet for this, a dutch oven or another heavy bottomed pan will work. (But seriously - why don’t you have a big ole’ cast iron skillet. Maybe you need to ask Santa for one…)

To make this dinner prep even easier, we threw the the side dish (carrots, celery, onions, fennel and apple) in the same skillet so everything cooks at once and you aren’t stuck tending to pots and pans.

Don’t let this one fool you though. Although it’s something you can throw together on a week night, it’s kind of a show stopper in terms of presentation and flavor. You could easily serve this for company. I mean, look at this baby:

 Juicy pork with roasted veggies that will practically melt in your mouth. You will be fighting over who gets the pieces of roasted apple. In fact, you may want to add an extra sheet pan of these roasted veggies + apple because between the two of us (my husband and I), there wasn’t much of the veggies left if we had been serving it to 2 other people. OOOOPS.

Juicy pork with roasted veggies that will practically melt in your mouth. You will be fighting over who gets the pieces of roasted apple. In fact, you may want to add an extra sheet pan of these roasted veggies + apple because between the two of us (my husband and I), there wasn’t much of the veggies left if we had been serving it to 2 other people. OOOOPS.

Serves 4 - Adapted from Food Network

INGREDIENTS

2-2.5 lb. boneless pork roast, trimmed of excess fat and tied

1 Tbs. avocado oil + salt + pepper (to sear and season the pork)

1 onion, peeled and thickly sliced

1 fennel bulb, ends removed, thinly sliced

2 carrots, peeled and thickly sliced

2 celery stalks, peeled and thickly sliced

2 apples, cored and cut into thick chunks

2-3 sprigs of fresh thyme

2-3 sprigs of fresh rosemary

2 Tbs. unsalted butter, divided

2 Tbs. apple cider vinegar

2 Tbs. whole grain mustard

1 c. low-sodium chicken stock OR 1 c. apple cider or 1/2 c. of each

DIRECTIONS

  1. Preheat oven to 400 degrees. Season pork on all sides with salt and pepper.

  2. Heat a large cast iron skillet or dutch oven over high heat. Add 1 Tbs. of avocado oil to the skillet. Add pork to the skillet and sear for 2-3 minutes per side until golden brown. Remove pork from skillet and set aside on a plate to rest.

  3. To the same skillet, add 1 Tbs. butter. Add the chopped vegetables and fresh herbs: onion, fennel, carrots, celery, thyme and rosemary. Season with a pinch of salt and a few grinds of black pepper. Cook, stirring frequently, until vegetables start to brown, around 5 minutes. Add in the apples and stir to combine.

  4. Remove the skillet from the heat and push the veggies and apples to the edges. Return the browned pork loin to the skillet. Transfer to preheated oven and cook for 30-35 minutes or until an instant read thermometer inserted in the center of the pork loin reaches 145 degrees.

  5. Remove skillet from oven and transfer pork, fruit, and veggies to a serving platter. Discard herbs and ties on the pork loin. Tent loosely with foil to keep warm.

  6. FOR SAUCE: Put the skillet back on the stove over high heat. Add 2 Tbs. apple cider vinegar to deglaze the pan, scraping any browned bits from the bottom of the skillet. Reduce by half. Add stock and/or cider, stirring constantly, and reduce again by half. Remove skillet from heat. Add whole grain mustard and 1 Tbs. butter and whisk to combine. Pour the sauce over the roast and veggies. Serve immediately.

Pork Roast with Autumn Veggies 2

Let me know if you try this amazing Fall dinner recipe! Snap a pic and post it on Instagram (or it didn’t happen) and tag us: @FatLoss_Foodies. We love seeing what’s cooking in your kitchen!

Leslie Ann