EDIBLE // ROASTED PORK + VEGETABLES

Some nights I'm okay with eating whatever is left in the fridge. And some nights my husband works late, is planning on an early morning followed by a long day, and I'm inspired to pull myself out of cooking hybernation and make something WOW. This meal is for the latter, especially considering last night consisted of organic hot dogs, cukes, raisins, pretzels, and sleepytime tea for both me and the tots.

A couple weeks ago I mentioned Bob's amazing skills in the kitchen, and his patience and tender-heartedness really shone through when he gave me + the kids a cooking lesson with a similar piece of meat. In an attempt to really do it right I honed in all of my memory power that's not very much and tried my best to remember all the secrets. Which I, of course, intend to share with you!

First I cut my six-pound pork loin into two pieces: one two-pound piece for this meal, and one four-pound piece for later, to cut into "chops" or whatev. After that I made a rub for the roast. It consisted of: three cloves of garlic, one tablespoon of coconut oil, and about a teaspoon give or take of both rosemary + thyme. After I ground that up in the molcajete, I dried the meat + spread it on.

Once that was done I chopped some veg. Into my casserole dish went: four peeled and chopped carrots, a sliced white onion, and two sweet potatoes that were peeled and halved. I also poured about a cup of water into the dish, just to help steam the goods.

The pork went onto the beautiful veggie bed, and into a 425 degree over for about 20 minutes, just to sear the outside. After that I turned the oven down to 375 for the remaining time, about another 40 minutes.

 

This meal is quick but does require about an hour of roasting, inexpensive, and simple to prepare, not to mention toddler-approved. Enjoy!