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Pork Loin Roast with Spiralized Root Veggies

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins

Ingredients

  • For the pork roast:
  • 2 large garlic cloves pressed
  • 2 teaspoons chopped fresh rosemary or 1 teaspoons dried
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon ground black pepper
  • 1.25 pound boneless pork loin roast well trimmed
  • For the spiralized veggies:
  • 2 large sweet potatoes or carrots
  • 2 large red onions
  • 2 large parsnips
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons fresh thyme
  • salt and pepper

Instructions

  • Preheat the oven to 400°F. Line a 13 x 9 x 2-inch roasting pan with foil. In a small bowl, mix together to the garlic, rosemary, salt, and pepper. Using your fingers, rub the mixture all over the pork.
  • Place the pork, fat side down, in the roasting pan. Roast for 30 minutes, turn over and roast for another 20-30 minutes or until pork registers at 155°F. Remove from the oven and let stand for 10 minutes. While pork rests, pour any leftover pan juices into a small bowl or gravy boat.
  • After flipping the roast over, peel and spiralize the sweet potato (Blade C or D), onion (Blade A), and parsnip (Blade D). Lay the veggies out on a parchment paper lined baking sheet and drizzle with the oil. Season with thyme, salt and pepper and toss to combine. Roast for 15 minutes or until vegetables soften.
  • When pork has rested, slice crosswise into 1/3” thick slices. Arrange the slices on a platter and serve alongside the spiralized veggies.