Rosemary Pork Roast with Fall Veggies - Dump and Go Dinner
6
Servings
12
Ingredients
18
Comments
Hankering for a taste of fall? Roast up this juicy pork roast seasoned with thyme, rosemary, garlic and a splash of lemon juice on a bed of tart green apples, sweet butternut squash, and savory red onions.
6
Servings
12
Ingredients
18
Comments
Ingredients
- ¼ cups Olive Oil
- 4 tablespoons Lemon Juice
- 2 teaspoons mince Garlic, Cloves
- 2 teaspoons Thyme, Dried
- 2 teaspoons chop Rosemary, Fresh
- ½ teaspoons Black Pepper
- ½ teaspoons Sea Salt
- 4 cups peel and dice Apple, Granny Smith
- 3 ¼ cups peel and chunk Squash, Butternut
- 1 ¼ cups chunk Onion, Red
- 3 pounds Boneless Pork Loin
- 1 cup Water
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a small bowl, combine olive oil, lemon juice, garlic, thyme, rosemary, pepper and sea salt.
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Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a small bowl, combine olive oil, lemon juice, garlic, thyme, rosemary, pepper and sea salt.
- Place apples, squash and onions in the bottom of roasting pan.
- Place pork roast on top of vegetables.
- Pour the olive oil/herbs mixture onto the top of the roast, rubbing in to coat.
- Bake at 425 degrees for 12 minutes.
- Reduce oven temperature to 325 degrees and continue to bake 1.5 - 2 hours or until internal temperature reaches 150-155 degrees.
- Remove pork roast and let rest for 10 minutes.
- Slice and serve topped with the roasted fruits/vegetables.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- about 8 oz pork and 2/3 cup vegetables Amount Per Serving
- Calories
- 597
- Total Fat
- 29g
- Saturated Fat
- 5g
- Trans Fat
- 0g
- Cholesterol
- 145mg
- Sodium
- 269mg
- Total Carbohydrates
- 33g
- Fiber
- 4g
- Sugar
- 16g
- Protein
- 51g
- WW Freestyle
- 11
18 Comments
Join the discussionCan I cook this in Crockpot?
Yes you can, probably 4-6 hours on high or 6-8 on low.
Do you think this would work okay with boneless pork chops? I bought a few packages on manager’s special I’d love to use instead of buying more meat!
Yes I think you will just have to adjust the baking time to be less.
Has anyone tried cooking this in an Instant Pot?
We have not yet, but it looks like a perfect recipe for the Instant Pot! I think you will be excited to see some of our new Instant Pot offerings coming up in March!
roasting pan covered or uncovered?????????
This would be uncovered. Let us know what you think!
Does this make 2 – 6 serving meals or 2- 3 serving meals? I see you divide it into 2 bags.
Hi Sue, that’s a great question. Just looking at the recipe on the website, this would make 1 6 serving size meal. To adjust the serving size and double the meals (put in 2 bags), just add it to your custom menu and adjust your serving size. Our system will do all the math for you!
does everything go in one bag? or does the small bowl mixture go into a quart bag, porlk loin in a gallon and fruit/veggies into its own gallon?
Hi Lisa! Thanks for catching that! The recipe instructions have been updated to clarify. The olive oil mixture goes in the quart bag, and the meat and veggies go into the gallon bag.
What do we do with the water when were done thawing? Do we put it in the pan or drain it? Thanks!
Great question! You will want to drain the veggies before cooking, the added water is added to help prevent browning.
So. Good. I am a fan of roasted veggies. I threw in a few extras, carrots and sweet potatoes. Loved this recipe!
Hi Karen, what a great idea to add sweet potatoes! Yum!
What is the size on the dice of the fruit and veggies?
Hi Tiffany, we estimate that one apple will yield 3/4 cups of diced apples and one butternut squash will yield 3.2 cups of chunks. The most important thing is to keep the apples and squash similar sizes so that they will both cook similarly for the same time.