Lean Pork Loin with Roasted Seasonal Root Vegetables
Tender, pan-seared lean pork loin paired with a medley of earthy, roasted root vegetables like potatoes, carrots, parsnips, and celery root, seasoned with aromatic herbs. A comforting and nutritious meal highlighting Slovenia's seasonal bounty.
Ingredients
- Carrots75 g
- Onion50 g
- Garlic5 g
- Olive oil10 ml
- Salt1 pinch
- Black pepper1 pinch
- Pork loin225 g
- Potatoes125 g
- Parsnips50 g
- Celery root50 g
- Rosemary2.5 g
- Thyme2.5 g
Instructions
- 1Step 1
Preheat oven to 220°C (425°F) with fan. (5 minutes)
- 2Step 2
Wash and peel 250 grams of potatoes, 150 grams of carrots, 100 grams of parsnips, and 100 grams of celery root. Cut all root vegetables into small, uniform 1-2 cm pieces for quicker roasting. Slice 100 grams of onion and mince 10 grams of garlic. (7 minutes)
- 3Step 3
Toss the chopped root vegetables, onion, and minced garlic with 15 ml of olive oil, fresh rosemary, thyme, salt, and black pepper on a baking sheet. Ensure they are in a single layer. (2 minutes)
- 4Step 4
Place the baking sheet in the preheated oven and roast for 18 minutes, stirring halfway through, until tender and slightly caramelized. (Cook time: 18 minutes)
- 5Step 5
While vegetables roast, season 450 grams of pork loin generously with salt and black pepper. (1 minute)
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