Pork Roast with Vegetables
Melty Blue Cheese Bread
Ingredients
- ¼ cup olive oil
- 2 Tbsp snipped fresh rosemary
- 2 Tbsp snipped fresh thyme
- 6 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 lb tiny new potatoes, halved
- ½ of a (1½-lb) butternut squash, peeled, seeded, and cut into 1½-inch pieces
- 3 medium carrots and/or parsnips, peeled, halved lengthwise, and cut into 2-inch pieces
- 1 large onion, cut into wedges
- 1 (2- to 2½-lb) boneless pork top loin roast (single loin), trimmed of fat
Instructions
- Preheat oven to 450°F. In a small bowl combine first six ingredients (through pepper). Place potatoes, squash, carrots, and onion in a large roasting pan. Drizzle with half of the rosemary mixture; toss to coat. Push vegetables to edges of pan.
- Spread meat with remaining rosemary mixture; place in center of pan. Roast 20 to 25 minutes or until meat is beginning to brown.
- Reduce oven temperature to 350°F. Roast 40 to 45 minutes more or until meat is done (145°F) and vegetables are tender, stirring vegetables occasionally. Remove from oven. Cover meat and vegetables with foil; let stand 10 minutes before serving.
Side Dish Ingredients
- 1 (12- to 16-oz) baguette-style French bread
- ½ cup butter, softened
- ½ of a (4-oz) pkg crumbled blue cheese (½ cup)
- 1 Tbsp snipped fresh chives or chopped green onion
- ⅛ tsp cayenne pepper
Side Dish Instructions
- Preheat oven to 350°F. Using a serrated knife, cut bread crosswise into 1 inch slices, cutting to but not through bottom crust.
- In a small bowl combine butter, cheese, chives, and cayenne. Spread between slices of bread. Wrap loaf in foil. Bake 10 to 15 minutes or until bread is heated through and cheese is melted.
Nutritional Information
| Main | Side | Total | |
| Servings | 8 | 12 | |
| Calories |
285
|
166
|
451
|
| Fat (g) | 11 | 10 | 21 |
| Sat. Fat (g) | 2 | 6 | 8 |
| Protein (g) | 27 | 5 | 32 |
| Carb (g) | 18 | 16 | 34 |
| Fiber (g) | 3 | 1 | 4 |
| Sodium (mg) | 363 | 305 | 668 |
Better Homes and Gardens Meal Plan
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