Rosemary Pork Roast with Fall Veggies - Dump and Go Dinner

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Rosemary Pork Roast with Fall Veggies - Dump and Go Dinner

Lisa
The Cook
6 Servings
12 Ingredients
16 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
16 Comments

Ingredients

  • 3 pounds Boneless Pork Loin
  • 4 cups peel and dice Apple, Granny Smith
  • 3 ¼ cups peel and chunk Squash, Butternut
  • 1 ¼ cups chunk Onion, Red
  • 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
  • 1 cup Water

Containers

Supplies

  • Labels

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?

  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

Bake

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.

Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
8 ounces pork and 2/3 cup vegetables
Amount Per Serving
Calories
510
Total Fat
25g
Saturated Fat
9g
Trans Fat
0g
Cholesterol
120mg
Sodium
860mg
Total Carbohydrates
31g
Fiber
6g
Sugar
17g
Protein
44g
WW Freestyle
10
Diabetic Exchanges: 3 Fat
1 Fruit
0 Milk
0 Other Carb
1 Starch
0 Veg
6 Lean Meat

16 Comments

Join the discussion
  1. 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!

    1. 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!

    1. 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!

  2. 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?

    1. 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.

    1. Great question! You will want to drain the veggies before cooking, the added water is added to help prevent browning.

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