Roast Pork with Vegetables | Easy Pork Dinner

Easy and succulent roast pork with vegetables. If you are looking for an easy pork dinner, look no further!
Recipe: Roast Pork with Vegetables
Ingredients:
4 medium potatoes, 575g (20.3 oz)
1 kg (35.3 oz) of pork loin
1 large brown onion
1 head of garlic
3 medium carrots
3 to 4 cloves of garlic, grated
2 tablespoons of chopped parsley
1 ¼ teaspoon of thyme leaves
1 teaspoon of chopped rosemary leaves
Zest of 1 lemon
Salt and black pepper
3 tablespoons of extra virgin olive oil
3 sprigs of thyme
2 sprigs of rosemary
Instructions:
1. Take out the pork from the fridge at least 30 minutes before cooking.
2. Preheat the oven to 200 °C / 180 °C fan / 400F / Gas mark 6.
3. Cut the potatoes into 2 to 2 ½ cm (0.8 to 1 inch) thick pieces. Cut the carrots diagonally into 1 ½ cm (0.6 inch) thick pieces. Cut the onion into 8 pieces and cut the garlic head in half.
4. To a large bowl, add the potatoes, carrots, and onion. Add 2 tablespoon of olive oil, 1 teaspoon of salt, ¼ teaspoon of black pepper and mix until combined.
5. Use paper towel to pat dry the pork. In a bowl, add garlic, parsley, thyme, rosemary, lemon zest, ½ teaspoon of salt, ½ teaspoon of black pepper and 1 tablespoon of olive oil. Mix until well combined.
6. Rub the herb mixture onto the pork (see video). Roll the pork and secure with 4 pieces of butcher’s string/twine.
7. Line a baking tray with parchment paper. Place the pork in the middle of the tray and spread the vegetables around the pork. Add the halved head of garlic, 3 sprigs of the thyme and 2 sprigs of rosemary. Bake for 50 to 55 minutes.
8. Leave to rest at room temperature for 10 minutes before slicing and serving. Enjoy!
Notes/Tips:
- The roast pork and vegetables will last in the fridge in an airtight container for 3 to 4 days.
- Serve the pork and vegetables on their own or with gravy.

[@BloomingwithBishnu]

Wow yummy