I am sitting in hot Florida, actively trying to convince myself that cooler fall temperatures are coming. For me, nothing says fall more than roasted root vegetables and savory herbs. Tonight I made this delicious Roasted Pork Loin recipe from The Barefoot Contessa. She has the absolute best recipes; I just more of them were REID friendly. Good news, with the few minor tweaks I’ve listed below, this one is! Yes, I know many choose to avoid pork, and I understand why, but one of the most challenging and most important lessons we’ve learned in this journey is to avoid getting too restrictive with diet. The more whole foods we removed, the more reactive we got. Variety is key. Side note: this recipe is a great crowd pleaser!
4 cloves Garlic (minced)
1 tbsp Himalayan or Sea Salt (plus extra salt and pepper for seasoning)
2 tbsp Thyme leaves (fresh)
3 tbsp Parsley (freshly chopped for garnish)
1/4 cup Dijon Mustard (clean)
1 Pork Loin (3-pound, trimmed and tied)
3 Fennel Blubs (tops removed and thinly sliced)
8 Carrots (peeled and cut in half lengthwise and diagonally)
10 Small Red Potatoes (cut into eights, lengthwise)
2 Yellow Onions (cut into eighths)
4 tbsp. Olive Oil
4 tbsp. Ghee
Preheat oven to 425 degrees F. Cut and prepare all vegetables into similar sizes. Combine 1 tbsp salt, thyme, garlic, and mustard into a food processor equipped with the “S”-blade until well combined. Rub all of the pork loin with mustard mixture and place it in the middle of a jellyroll pan with the fat side up.
Toss sliced vegetables with melted olive oil, ghee, salt, and pepper to taste. Arrange vegetables on the jellyroll pan around the pork loin and roast for 30-50 min or until pork reaches an internal temperature of 138 degrees. Remove pan from oven and cover for 15 min to rest. Vegetables can remain in the oven during this time if they are still crunchy. After resting, remove strings from meat, slice and serve with warm roasted vegetables.