Freeze For Later Cooking Day Directions

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?

1. In a small bowl, combine olive oil, lemon juice, garlic, thyme, rosemary, pepper and sea salt.
2. Divide mixture between indicated number of quart freezer storage bags.
3. Divide apples, squash and onions between indicated number of gallon freezer storage bags.
4. Add water to the gallon freezer bags to cover the apples, squash, and onions.
5. Divide pork loin between bags of fruit/veggies.
6. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. Place veggies in the bottom of a roasting pan. Top with pork loin.
3. Knead the small bag of olive oil mixture, then pour over top of pork loin, rubbing in to coat.
4. Bake at 425 degrees for 12 minutes.
5. Reduce oven temperature to 325 degrees and continue to bake 1.5 - 2 hours or until internal temperature reaches 150-155 degrees.
6. Remove pork roast and let rest for 10 minutes.
7. Slice and serve topped with the roasted fruits/vegetables.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. In a small bowl, combine olive oil, lemon juice, garlic, thyme, rosemary, pepper and sea salt.
2. Place apples, squash and onions in the bottom of roasting pan.
3. Place pork roast on top of vegetables.
4. Pour the olive oil/herbs mixture onto the top of the roast, rubbing in to coat.
5. Bake at 425 degrees for 12 minutes.
6. Reduce oven temperature to 325 degrees and continue to bake 1.5 - 2 hours or until internal temperature reaches 150-155 degrees.
7. Remove pork roast and let rest for 10 minutes.
8. Slice and serve topped with the roasted fruits/vegetables.