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Rosemary Pork Roast with Fall Veggies - Dump and Go Dinner

<p>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.</p>
6 Servings Recipe By

Ingredients

  • 1/4 cups Olive Oil
  • 4 tablespoons Lemon Juice
  • 2 teaspoons mince Garlic, Cloves
  • 2 teaspoons Thyme, Dried
  • 2 teaspoons chop Rosemary, Fresh
  • 1/2 teaspoons Black Pepper
  • 1/2 teaspoons Sea Salt
  • 4 cups peel and dice Apple, Granny Smith
  • 3 1/4 cups peel and chunk Squash, Butternut
  • 1 1/4 cups chunk Onion, Red
  • 3 pounds Boneless Pork Loin
  • 1 cup Water

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 8 oz pork and 2/3 cup vegetables
  • 597 Calories
  • 29g Total Fat
  • 5g Sat Fat
  • 0g Trans Fat
  • 145mg Cholesterol
  • 269mg Sodium
  • 33g Total Carb
  • 4g Fiber
  • 16g Total Sugars (Includes 0g Added Sugars)
  • 51g Protein
  • 11 WW Freestyle

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.

Freeze For Later Cooking 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. Drain water from veggies bag. 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.

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