Pork loin roast infused with herbs and garlic then served alongside a variety of healthy vegetables for an easy one-pan dinner.
ingredient
- 2 ½ pound pork loin fillet
- ¼ cup olive oil, divided
- 2 ears corn, cut into 1 ½-inch pieces
- 3 cups zucchini, sliced into 2-inch long pieces
- 3 cups yellow squash, sliced into 2-inch long pieces
- 1 cup baby tomatoes
- 1 bunch asparagus, cut into 3-inch spears
- ½ cup shallots, thinly sliced
- 2 cloves garlic, roughly chopped
- ½ tsp kosher salt
- ¼ teaspoon black pepper
Directions
- Adjust oven rack to the center position and preheat oven to 400°F (204°C). Line a sheet pan with foil and lightly grease with oil or spray. Set aside.
- In a 12-inch skillet, heat 2 tablespoons oil over medium-high heat until just beginning to smoke. Carefully add pork and sear until browned on each side about 90 seconds, 6 minutes total. Turn off the heat and transfer pork to a plate.
- In a large bowl combine corn, zucchini, squash, tomatoes, asparagus, shallots, garlic, salt, pepper, and 2 tablespoons olive oil. Set aside.
- Place seared pork in the center of the skillet and roast for 10 minutes. Remove from the oven and transfer vegetable mixture to a large sheet pan around the pork.
- Roast until thickest part of the pork registers 140°F to 145°F (60°C to 63°C), about 20 to 25 minutes. Transfer pork to a cutting board and allow it to rest for 10 minutes before slicing. Serve pork with roasted vegetables.
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