‘Eating Clean on the Cheap’ – Spiced Fig Pork Loin with Roasted Fall Vegetables

Spiced Fig Pork Loin with Roasted Fall Vegetables

 

I love roasting a pork loin or tenderloin. It is a quick, easy, and delicious dinner that leaves plenty of leftovers. So on this cool night in Florida, a warm supper was a welcomed centerpiece at our table.

*On sale this week at Publix (Nov. 10- Nov. 16)

Spiced Fig Pork Loin with Roasted Fall Vegetables

  • 1, 3-3.5 lb pork loin*
  • Olive Oil
  • 1 large sprig of rosemary, needles pulled off
  • 3 garlic cloves, minced
  • 1/2 teaspoons dry mustard
  • Salt and Pepper to taste
  • 4 cups fall vegetables (see recipe below)
  • 1/2 cup of my spiced fig hummus
  • 4 tablespoons broth or apple juice*

Preheat oven to 375. Pat pork dry and slice off any extra fat along the bottom. Spray or drizzle with olive oil, sprinkle with S&P and dry mustard, scattered on the garlic and rosemary needles. Place the vegetables around the pork. Bake for 90 minutes or until center is 140 degrees. Pull out of oven and let rest 10 minutes before slicing.

In a small bowl, mix spiced fig hummus and the broth or juice.

Cut pork into 1/2″ slices, place on plate, and spoon some of the spiced fig hummus over the pork. Serve the roasted vegetables alongside the pork loin.

Fall Vegetables

  • 1 large sweet potato
  • 2 medium yellow squash
  • 2 cups baby carrots
  • 1/2 medium onion
  • 1 tablespoon olive oil
  • Salt and Pepper
  • 1 sprig rosemary, needles pulled off
  • 1 teaspoon garlic powder

Cut vegetables into 1″ pieces and place into a bowl. Pour on the olive oil, and season with remaining ingredients. Gently stir to coat.

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1 Comment

  1. Homemade Sweet Hummus for Sale! « Whole to the Core

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