Sheet Tray Pork Loin Dinner
This one tray meal makes for great entertaining or enough food to make leftovers for the rest of the week.
Ingredients
4lb pork loin roast
2 tbsp salt
1 tsp black pepper
1 lemon zest and juice
2 lbs potatoes, any variety, cut into a large dice
2 lbs carrots, any variety, cut into a large dice
1 rutabaga, cut into a large dice
1 red onion, cut into petals
6 cloves garlic, foot removed but left in the skin
2 lbs apple, any variety, cut into a large dice
4 sprigs thyme or rosemary (optional)
1 cup white wine
Method
- In a zipper bag, combine the roast with the salt, pepper, lemon zest, and juice and marinate overnight
- Heat oven to 400F
- Combine all the vegetables, apples, and herb sprigs in a large bowl and dress with a big glug of olive oil and couple of pinches of salt
- On a rimmed baking sheet place the pork loin roast in the center and then distribute the vegetables
- Bake for 20 minutes and then reduce the temperature to 325 and bake until the pork reaches an internal temperature of 160F
- Remove the pork from the tray and cover with tin foil to let rest for 20 minutes before slicing
- Add the wine to the baking sheet and toss the vegetables scraping up any browned bits
- To serve, slice the pork thinly and serve with the vegetable mixture (and a green salad if you have one)
