Our dairy challenge for today was Black Bean Soup with shredded mozzarella cheese and a side salad with baby herbs and spinach with roasted chicken, mushrooms, sliced red pepper and onions drizzled with a vinaigrette.
Pork Roast with Sweet Potatoes, Apples and Onions
Makes 6 servings
2 1/2 pound pork roast
Olive oil, salt and pepper
2 apples, quartered
2 sweet potatoes, cut into wedges
1 sweet onion, sliced
1/2 teaspoon sweet paprika
1/4 teaspoon cumin
1/4 teaspoon chili powder
Salt and pepper to taste
olive oil (about 1/4 cup) enough to coat
Preheat oven to 450 degrees.
Heat a skillet large enough to hold the roast over medium-high heat. Rub pork with olive oil and season with salt and pepper. Sear meat on all sides until nicely browned (about 15 minutes total).
Place seared roast on sheet tray. Toss apple wedges, potato wedges and onions in olive oil to coat and arrange in the sheet tray around pork roast.
Place sheet tray in oven and roast for 20-30 minutes, until apples and sweet potatoes are tender and meat reaches 120 degrees. This is a preference, most might say to cook to 140 degrees, but I like my pork moist. Allow the meat to rest at least 10 minutes before slicing and it will continue to cook and will be juicy! Return sliced pork and juices to the pan.
Serve sliced pork with sweet potatoes, apples, onions and a simple salad.
Recipe from Gluten Free Fix