There is nothing quite as delicious as a savory meal with a well-rounded balance of flavors. Pork can come in so many varieties, dishes and flavor profiles but no matter the chosen method, it’s essential that it comes out equally tender and juicy. While a perfect roasted pork requires some attention, the sizzling sound and irresistible aroma makes this meal a great choice. And with the right tools, roasted pork will come out of the oven cooked perfectly. Treat yourself to our awe-inspiring roasted pork with Mediterranean vegetables recipe.
A true conversation starter, this roasted pork recipe is as flavorful as it is beautiful - from a soft juicy inside, to a crispy skin on the outside. As the pork slowly roasts in the oven, your guests are sure to notice the mouthwatering aromas that fill your home.
The addition of Mediterranean roasted vegetables is a bright and colorful twist on this pork classic. The mixture of vibrant spices pairs well with the large array of delicious vegetables, like bell peppers, carrots and zucchini. When preparing this recipe, allow the vegetables to cook evenly by not overlapping them. Another easy cooking tip: cut tender vegetables that cook quickly, such as onion, into bigger chunks so that they, too, come out cooked to perfection.
The 500 Series Single Wall Oven with Home Connect is perfect for roasting a succulent pork roast to perfection. The Single Wall Oven features a Convection Multi-Rack setting to secure even heat distribution no matter where it is placed in the oven. Helping to make it even easier to prepare this recipe, the Home Connect feature can guide you through a step-by-step process using your smartphone or tablet.
Follow the recipe below to make an irresistible roast pork dinner. This crowd-pleasing dish is sure to impress anyone who gathers around your table.
Roasted Pork with Mediterranean Vegetables Recipe
Makes 6 servings
3 pound pork shoulder roast, bone-in, skin on and scored with a diamond pattern
2 teaspoons kosher salt
2 teaspoons fresh ground pepper
1 teaspoon dried oregano leaves
½ teaspoon dried herbs de Provence
2 carrots, peeled, roughly chopped
2 celery stalks, trimmed, roughly chopped
1 medium yellow onion, peeled, roughly chopped
1 red bell pepper, seeded, roughly chopped
1 green bell pepper, seeded, roughly chopped
1 medium eggplant, trimmed, roughly chopped
4 small tomatoes, seeded, roughly chopped
1 medium zucchini, trimmed, roughly chopped
2 pounds fingerling or small red potatoes, cut in half
2 cloves garlic, peeled, thinly sliced
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
½ teaspoon herbs de Provence
1. Preheat oven to 400⁰F. In small bowl combine salt, pepper, oregano and herbs de Provence and season all sides of pork roast with herb mixture. Place roast skin side up in large roasting pan; roast at 400⁰F for 30 minutes or until skin of pork roast has started to puff and crackle.
2. Meanwhile, in large bowl add chopped vegetables, garlic, salt, pepper and herbs de Provence; toss to coat. Place vegetables around pork roast; roast additional 30 minutes at 400⁰F. Reduce heat to 325⁰F; roast additional 2-1/2 to 3 hours. Remove from oven; serve pork roast with vegetables.