Maple Mustard Pork Loin and Roasted Vegetables

A perfect weeknight dinner or meal for a special get together or holiday. It's all cooked in one dish for a complete Paleo, gluten free friendly, and kid-friendly dinner!

📝 Ingredients

• 2.5 lbs. pork loin roast
• 3 Tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon minced fresh rosemary (or substitute 1/8 teaspoon dried rosemary)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup maple syrup
• 1.5 Tablespoon grainy mustard (or dijon mustard)
• 6 cups mixed root vegetables (any combination of carrots, potatoes, sweet potatoes, turnips, acorn squash and butternut squash.)
• 1 diced apple (optional)
• 1/4 cup diced red onion (optional)
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

👨‍🍳 Instructions

1. 1--- Do the prep work ---
2. 2Preheat your oven to 375 Fahrenheit. Dice the vegetables, onion, and apple, if using. Place the vegetable mixture to a bowl and toss with oil and seasonings. Pour into the bottom of a medium sized casserole dish or roasting pan.
3. 3Pat the pork loin roast dry with a few paper towels. Set the pork loin on top of the vegetable mixture, with the fat cap facing up. Drizzle the pork with oil and seasonings, and rub all over the top and sides of the pork roast so it's coated evenly.
4. 4--- Cook the Dish ---
5. 5Set the dish in the oven for 60 minutes, until the internal temperature reaches 145F, depening on the size of your roast. Remove from the oven and turn the broiler on.
6. 6Turn the broiler on. While it heats up, mix the maple syrup and mustard together in a small bowl. Brush it all over the top and sides of the roast.
7. 7Place the dish under the hot broiler and let it cook for about about 2 minutes, just to caramelize the glaze. Remove from the oven.
8. 8Allow the roast to rest for 10 minutes before slicing. Season to taste with a little salt and pepper, and serve with the vegetables and a spoonful of the drippings from the bottom of the casserole dish.