Harvest Pork Roast & Vegetables

Serves: 6

Prep: 20 minutes

Marinate: overnight

Roast: 450 for 15 mins, then 400 for 55 mins

Pork Roast:

2 tbs olive oil

1 tbs lemon juice

1 tsp lemon zest

1 tsp Dijon mustard

1 tsp chopped rosemary

4 garlic cloves, chopped

1/4 tsp salt

1/8 tsp black pepper

1 boneless center-cut pork roast (~2.5 pds)

1 tbs canola oil

Vegetables:

6 cups cauliflower florets (~1/2 large cauliflower)

1 large butternut squash, peeled and cut in 1 inch pieces (~4 cups)

2 sweet peppers, cut in 1 inch strips

1 large sweet onion, cut in wedges

Baby carrots

Potatoes

4 tbs olive oil

4 cloves garlic, smashed

Squeeze of lemon juice

Leaves of rosemary branch

1/2 tsp salt

1/2 black pepper

1) In small bowl, blend olive oil, lemon juice, zest, mustard, rosemary, garlic, salt & pepper. Rub pork with mixture. Place in a resealable plastic bag and marinade overnight in fridge.

2) Toss veggies in bowl with olive oil, garlic, lemon juice and rosemary. Put in Ziploc in the fridge overnight.

3) Heat oven to 450. Brush large roasting pan with canola oil. Add pork. Arrange veggies on a second large greased baking pan and season with salt & pepper. Place both pans in oven and roast at 450 for 15 minutes. Reduce heat to 400 and continue roasting for 50-55 minutes or until pork's temp reaches 160.

4) Thinly slice pork and place on platter surrounded by veggies.

Per serving:

508 cals

28 g fat

7 g fiber

446 mg sodium

104 mg cholesterol