Mediterranean & Middle Eastern Pork Loin with Roasted Vegetables

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats while being neutral in flavor.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Cilantro adds a fresh taste while dried parsley is budget-friendly.

bell peppers

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini is lower in calories, while carrots are often less expensive.

pork loin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is often cheaper and more flavorful.

Season the pork loin roast with black peppercorn, red pepper flake, sumac, zatar, harissa, tarragon, marjoram, and Worcestershire sauce.

Stab the pork loin with a knife to ensure it cooks evenly and quickly.

Chop potatoes, carrots, yellow onion, serrano peppers, and garlic.

Combine the chopped vegetables in a mixing bowl with the pork loin.

Cover the mixture with water and aluminum foil.

Roast everything in the oven at 450°F for 45 minutes to an hour.

Cut the pomegranate in half and tap it with a spoon to release the seeds.

Squeeze lemon juice over the pomegranate seeds and add fresh herbs, then stir to combine.

Serve the roasted pork loin with the roasted vegetables and pomegranate salad.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens