Roasted Peppers and Pork Loin

Roasted Peppers and Pork Loin

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Earth Fare Basil and Roasted Peppers Stuffed Pork Loin

 

Pork Loin, butterflied (Simple tip: Ask your grocery store to butterfly your pork loin for you.)

1-16 oz.  can of fire-roasted bell peppers

Fresh basil

2 Garlic cloves minced

Salt and pepper

 

Cooking Instructions:

 

Preheat oven to 375.

 

Filet pork loin and lay flat. Cover filet with fresh whole basil leaves, leaving a 1 inch border around the edges. Top with roasted bell peppers and minced garlic. Roll the  pork staring at the edge closest to you. Tightly tie the pork loin with butcher's twine, season with salt and pepper and transfer to a roasting pan.

 

Roast pork in preheated oven for about 25 minutes or until it reaches an internal temperature of 150. Remove from oven and let rest for 15 minutes before slicing.

 

Earth Fare Sweet Root Vegetable

2 medium sweet potato, coarsely chopped and peeled

1 medium turnip, coarsely chopped and peeled

2 medium parsnips, coarsely chopped

2 medium carrots, coarsely chopped

¼ cup of tupelo honey

2 Tbs. Earth Fare Olive Oil

½ tsp. salt

3 shallots, quartered

Cooking Spray

 

Cooking Instructions:

Preheat oven to 450'

 

Combine all ingredients except the cooking spray in a large bowl. Toss to coat. Coat baking sheet with cooking spray. Bake in preheated oven for 35 minutes, stirring every 15 minutes.  Vegetables should be tender and begin to brown.

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