Roasted Pork & Vegetables with Herbs

Ingredients

• 1/2 small (85 g) potato
• 1/4 (28 g) red onion
• 2 tsp (10 ml) extra-virgin olive oil
• 3 tbsp (12 g) rosemary, thyme and parsley, chopped
• 1/2 (75 g) bell pepper
• 1/2 (100 g) zucchini
• 2/3 cup (110 g) cannellini beans, rinsed
• 6 oz (170 g) pork loin
• 2 garlic cloves
• 1 tsp (2 g) lemon zest
• 2 1/2 tsp (13 ml) lemon juice
• a pinch of fine sea salt

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Heat the oven to 425°F (220°C). Toss the potato and onion with half the oil and half the herbs and roast on a rimmed baking sheet 15 minutes on their own, until golden at the edges.
2. Add the pepper, zucchini, beans and the pork rubbed with the rest of the oil and one garlic clove, season the whole tray with the salt and roast 15 minutes more, to 145°F (63°C).
3. The pork stays pink in the middle, which is safe. Rest 5 minutes and slice; chop the rest of the herbs with the lemon zest and the second garlic clove into a gremolata, scatter it over and squeeze the lemon juice across.