1marinated pork loin✅ We used Smithfield Garlic & Herb Loin Filet which is labeled gluten-free
15small red potatoesquartered
3large parsnipspeeled and sliced
1medium sweet potatopeeled and sliced
1medium beetpeeled and diced
5sprigs fresh rosemary
Salt & pepper
3/4cupwhite wine or chicken stock✅
Preheat the oven and remove pork from the refrigerator. Preheat oven to 425 degrees. Remove pork loin from the refrigerator to bring it closer to room temperature.
Heat the cast iron pan. Place cast iron or stainless steel sauté pan in the oven while preheating.
Season vegetables. Arrange chopped vegetables on a sheet pan, drizzle with olive oil, season with salt and pepper, top with 4-5 sprigs of rosemary. Place an oven-safe wire rack on top of vegetables and place sheet pan into the oven,
Remove the skillet from the oven. Carefully remove the skillet from the oven. Over high heat, add a drizzle of canola oil to the hot pan. Carefully add pork loin, cooking 2-3 minutes per side, or until meat easily releases from the pan. Brown all sides.
Place pork onto the wire rack. Remove sheet pan from oven, placing pork loin on a wire rack. Continue to cook for 20 minutes, or until a thermometer reads 145 degrees. Let pork rest for 10 minutes, then slice. While pork rests, continue cooking vegetables if they are not done to your preference.
To make the reduction sauce (optional)
To hot saute pan with pork drippings, whisk 3/4 cup white wine (the alcohol cooks off) or chicken broth into pan getting all the bits from searing the pork mixed in. Boil until reduced by half. Whisk 1 tablespoon of butter into the reduced sauce. Serve over the pork.
Gluten-Free Guide: If you're new to eating gluten-free we understand it's overwhelming trying to figure out which foods may contain gluten and which ones don't. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.