RECIPE – PORK LOIN W/ BAKED POTATO & MIXED VEGGIES

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I don’t know about you, but my family and I indulged quite a bit during this past holiday season. Who can resist homemade pumpkin pie, sugar cookies, and - for my fellow lactose-intolerant friends - dairy-free egg nog!?

In an effort to get my family healthy and back on track, my husband and I have decided to complete another round of Whole 30. For those not familiar, Whole 30 emphasizes getting back to basics: Eating healthy, whole foods and eliminating sugar, grains, dairy and alcohol from your diet.

Below is a very easy (and affordable!) Whole 30 compliant dinner. Enjoy!

Main Ingredients:

-2-3 pound pork loin roast

-Baby carrots

-Broccoli crowns

-String Beans

-Russet potatoes

-Fresh Garlic

-Salt/Pepper

Ingredients for Pork Marinade Mixture:

-1Tbsp of crushed rosemary

-2 cloves crushed garlic

-1/4 cup EVOO

-Salt and Pepper to taste

Directions:

-Pork Loin Roast- Rub olive oil mixture all over and cook for one hour at 350 degrees.

-Baked Potatoes (Scrub, dry and poke holes in these babies and pop it in the microwave- Cook about 3-4 minutes per potato).

-String Beans, Carrots and Broccoli Mix:

 -I baste my carrots and broccoli with EVOO, add salt, pepper and crushed garlic and bake for 30 minutes at 350 degrees.

-For the string beans: Add 1 cup of water to a medium saucepan. Add green beans and cook until tender but crisp, or about 5 minutes.

- Mix carrots, broccoli and green beans together. Salt and pepper to taste.

 

Voila! Plate and enjoy your super easy Whole 30 dinner!

What are some of your favorite Whole 30 meals? Sound off in the comments and let me know!