Pork Loin Roast with Herbs and Garlic Recipe

Ingredients

• 2 1/2 pound pork loin fillet, Smithfield Roasted Garlic and Herb
• 1/4 cup olive oil, divided
• 2 ears corn, cut into 1 1/2 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 (about 2 cups)
• 1/2 cup shallots, thinly sliced
• 2 cloves garlic, roughly chopped
• 1/2 tsp kosher salt
• 1/4 teaspoon black pepper

Instructions

1. 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.
2. 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 1 ½ minutes, 6 minutes total. Turn off heat and transfer pork to a plate.
3. In a large bowl combine corn, zucchini, squash, tomatoes, asparagus, shallots, garlic, salt, pepper and 2 tablespoons olive oil. Set aside.
4. Place seared pork in the center of the pan add roast for 10 minutes. Remove from oven and transfer vegetable mixture to a large sheet pan around the pork.
5. 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 to rest for 10 minutes before slicing. Serve pork with roasted vegetables.

Nutrition Facts