Kurobuta Pork Loin with Roasted Vegetables
Mandy Tanner
4 to 6
30 minutes
1 hours
Pork Roast
Serve a delicious meal full of flavor with a juicy
Kurobuta Pork Loin Roast and an assortment of savory vegetables. This recipe
uses a minimal number of ingredients, all cooked in the oven, so you can go
from start to finish in under 60 minutes.
This recipe can be customized by using your favorite vegetables, or simply use what you have on hand. Either way, you'll create a fast, fuss-free meal everyone will enjoy.
Ingredients
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1 Kurobuta Pork Loin Roast
SRF Perfect Pork Rub, as needed
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4 to 6 cups fresh vegetables, such as, asparagus, broccoli, cauliflower, sweet potato, and mushrooms, cut into bite-sized pieces
2 tablespoons olive oil
Jacobsen Salt Co. x SRF Garlic & Black Pepper Infused Salt, as needed
Directions
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Preheat the oven to 375°F.
With a sharp knife, score the fat cap in a crosshatch pattern ¼-inch wide, being careful to not pierce the meat.
Generously season all sides of the pork loin with SRF Perfect Pork Rub. Place the pork loin on a small rimmed baking sheet, fat-side up.
Insert an oven-safe probe thermometer into the center of the pork loin, if available. Place the baking sheet into the preheated oven and cook for 45 to 60 minutes, until the pork loin reaches an internal temperature of 140°F. Remove from oven and let rest for 10 minutes, the finished internal temperature should reach 145°F while resting.
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While the pork loin cooks, prepare the vegetables. On a large rimmed baking sheet, add the vegetables and drizzle with olive oil and season with Jacobsen Salt Co. x SRF Garlic & Black Pepper Infused Salt. Toss to coat. About 20 minutes into cooking the pork, add the baking sheet of vegetables to the oven to roast. Cook for 25 to 30 minute until the vegetables are tender and cooked to desired doneness.
For serving, slice the rested pork loin, and serve with roasted vegetables. Enjoy!