Name: Pork Roast with Fall Vegetables
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 2-3 pound pork loin; 1/2 teaspoon kosher salt; 1/2 teaspoon ground back pepper; 2 large apples (peeled and chopped); 1 large red onion (peeled and chopped); 2 large carrots (peeled and chopped); 1 large sweet potato (peeled and chopped); 4 large cloves garlic (peeled and chopped); 4 large sage leaves (chopped - or 1/2 teaspoon dried); 4 large sprigs fresh thyme (or 1 teaspoon dried); 1 teaspoon ground cumin; 2 tablespoons apple cider vinegar; 1 cup chicken broth; 2 tablespoons olive oil

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Pork Roast with Fall Vegetables

This one-pot dish the perfect fall comfort food. Full of beautiful colors and incredible flavors, you'll want to serve this to everyone you love

Servings people

Prep Time 20

Cook Time 40

Total Time 1

Ingredients

2-3 pound pork loin
1/2 teaspoon kosher salt
1/2 teaspoon ground back pepper
2 large apples peeled and chopped
1 large red onion peeled and chopped
2 large carrots peeled and chopped
1 large sweet potato peeled and chopped
4 large cloves garlic peeled and chopped
4 large sage leaves chopped - or 1/2 teaspoon dried
4 large sprigs fresh thyme or 1 teaspoon dried
1 teaspoon ground cumin
2 tablespoons apple cider vinegar
1 cup chicken broth
2 tablespoons olive oil

Instructions

Preheat the oven to 400 degrees
Sprinkle the pork loin with salt and pepper and set aside
Peel and chop the onions, garlic, sweet potatoes, carrots and apples and have them ready to go along with the sage and thyme - pretty, right?
Combine all the vegetables and apples with the sage and cumin in a large bowl, drizzle with olive oil and give it a stir
Heat a tablespoon of olive oil in a large dutch oven and sear the pork roast on both sides - about 4-5 minutes per side
Once the pork is seared, spread the vegetable/apple mix around the pork and toss in the thyme sprigs (or sprinkle with the dried thyme)
Roast the pork and vegetables until the center of the pork reaches 145 degrees - between 35 and 45 minutes - start checking early, as you don't want to overcook it
Remove the pork roast to a platter and the vegetables to a bowl and let rest while you make the sauce
Add the apple cider vinegar to the pot and deglaze the pan, scrapping up all the lovely brown bits along the way
Add the chicken broth to the pan and bring to a boil. Simmer until the sauce has thickened and reduced a bit
Serve the pork, sauce and vegetables to all your favorite people - this one's a winner!