YOU’LL NEED A 2 1/2 – 3 POUND PORK LOIN ROAST PLACED IN A 13×9″ BAKING PAN SPRAYED WITH NONSTICK SPRAY. I USUALLY CUT A FEW SLITS ALONG THE TOP OF THE ROAST! PREHEAT OVEN TO 350 DEGREES F.
START WITH THIS DELICIOUS RUB:
2 Tbsp vegetable oil
2 Tbsp minced garlic
2 tsp ground cumin
1 tsp dried oregano
Mix together in a small bowl and then coat the roast.
2 large red potatoes cut into wedges
1 small onion, coarsely chopped
1 red pepper, coarsely chopped (I used a variety red, yellow and orange sweet peppers)
2 Tbsp vegetable oil (I used Italian salad dressing)
Place vegetables in a large zip lock bag. Add oil (or dressing) and shake to coat the veggies. Place the vegetables around the roast in the baking dish. Generously salt and pepper the whole dish and pop it in the oven for about an hour and a half (meat thermometer registers 155-160 degrees F). Place meat on cutting board, cover loosely with foil. Put vegetables in a bowl and pan juices in a gravy bowl. Cover to keep warm. Increase oven to 475 degrees F.
2 Granny Smith apples cut into wedges
1 Tbsp lemon juice
1 Tbsp vegetable oil
Spread apples in same baking pan and drizzle with lemon juice and oil. Roast 10-12 minutes until slightly caramelized on bottom. Add apples to vegetable and stir to combine. Slice meat and serve with vegetable, apples and reserved juices.
* I OFTEN SUBSTITUTE CHICKEN BROTH FOR SOME OR ALL OF THE OIL
** USE SWEET POTATOES IN PLACE OF WHITE OR RED POTATOES FOR ADDED VITAMINS AND MINERALS
*** ADD MORE VEGGIES AND SERVE WITH A BIG SALAD SO HALF OF YOUR PLATE WILL CONTAIN FRUITS AND VEGGIES
THIS IS A GREAT FALL RECIPE TO WARM UP THE HOUSE AND USE THE GREAT FALL HARVEST FRUITS AND VEGETABLES!