Happy 2017 everyone! It’s been a while since I’ve posted a recipe over here on the blog, but that is because for a rather long stretch of time I was eating fairly habitually and, well, didn’t have anything new and exciting to share with you all! I have since found a number of recipes I am excited to try and share on here so you can expect some new meals to be posted over the next few weeks!
Maybe it’s just because it’s winter time, but there is something about pork chops for dinner that makes me feel all warm and cozy. When I was little my grandparents always cooked pork chop and apple sauce dinners for us kids, and it quickly became one of my favorite meals. This pork roast dinner is a quick and easy way to amp up your traditional pork chops by simply incorporating a few of my favorite seasonings and ingredients; rosemary and lemon. Even better still is that you can cook everything in the same pan for easy prep and a cleaner kitchen.
Lemon Rosemary Pork Roast:
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hr. 15 minutes (depending on your oven!)
4 cloves of garlic, smashed
fresh rosemary (this will be added to taste, but I used about 2 tablespoons)
1 lemon, zested then thinly sliced
6 tablespoons of extra-virgin olive oil
1 pork loin (I used 1 lb, or two pieces
1/2 lb small red bliss potatoes, halved
1/2 sweet yellow onion, cut into eighths
- Preheat the oven to 425° F with the rack placed in the center. In a food processor combine 3 tablespoons of olive oil, zest of lemon, rosemary, salt and pepper and pulse to a paste. Place pork in a rimmed baking pan and pat the paste over the top of the meat, rubbing all over to ensure the flavor is spread evenly.
- Cut potatoes, onion, and lemon and season with salt and pepper before coating them in the remaining 3 tablespoons of olive oil. Scatter around the pork and drizzle 1/3 cup of water over the pan before placing in the oven and roasting for 40 minutes.
- Remove pork from the pan, being sure that the center of the meat has reached 138°. Cover the pork to keep it warm and toss the vegetables once more before roasting for an additional 10 minutes.
- In a medium skillet, warm olive oil and sauté asparagus with salt and pepper. Feel free to substitute with another type of vegetable. I love the crunch of the asparagus with the potatoes!
- Remove vegetables from the oven and drizzle any remaining juices from the pan over the pork and vegetables.
Do any of you have a meal or recipe that reminds you of your childhood? How about a favorite meal to cook in the winter time? Let me know in the comments 🙂