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Ingredients

Directions

  • Whisk vinegar, rosemary, garlic, 1/2 tsp salt and 1 1/2 tbsp EVOO. On a rimmed baking sheet, toss squash with 1 1/2 tbsp vinegar mixture, sprinkle with 1/4 tsp salt and roast at 425° for 8 min. Toss potatoes with 1 1/2 tbsp vinegar mixture and 1/4 tsp salt, add to sheet with squash and roast 15 min.

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  • Meanwhile, sprinkle pork all over with 1/4 tsp salt and a few grinds of black pepper. Heat 2 tbsp EVOO in a large skillet over high; add pork and brown all over, about 5 min. Remove veggies from oven, sprinkle with 1/4 tsp salt and top with pork. Drizzle remaining vinegar mixture all over pork. Roast until temp reaches 140° and veggies are tender, 15 to 18 min. Rest pork 5 min, then slice.

Nutrition Facts

352 calories; 14 g total fat; 939 mg sodium. 31 g carbohydrates; 26 g protein;

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