Updated: 01/19/2017 5:41 PM | Print Story |  Email

Roast Pork Loin with Thyme and Parsley and Butternut Squash

Deciding what to make for dinner isn't always an easy task! But if you're in the mood for healthy protein and vegetables, it might be time to shake up your chicken and pork chop routine.
Let's change it up with another super healthy and lean dinner idea. Executive chef and owner of Charlie T's foods, Charlie Torgerson is here to make **roast pork loin with butternut squash.
  • Italian Flat Parsley, cleaned, stems removed
  • Thyme, stems removed
  • Shallots, peeled
  • Garlic, peeled
  • Olive Oil
  • Boneless Pork Loin
  • Kosher Salt
  • Black Pepper
  • Olive Oil
  • Fennel Bulbs, cleaned, cut into strips
  • Kosher Salt
1. Pre-heat oven to 375 degrees.
2. Combine parsley, thyme, shallots, garlic and olive oil in food processor. Pulse until all combined. Does not have to be smooth. Set aside.
3. Lay out pork loin on cutting board fat side up. Butterfly loin lengthwise until a rectangle is formed. 12” x 18” x 1/2” thick. Or have your local butcher do this for you.
4. Evenly season pork loin end to end with 2 tsp. of salt and ½ tsp. black pepper.
5. Evenly coat pork loin with parsley/thyme mixture.
6. Tightly roll up seasoned pork loin. Tie roast with butcher string.
7. Season outside of rolled pork loin with 1 tsp. salt and ¼ tsp. black pepper.
8. Heat a heavy bottomed roasting pan with 2 TBSP olive oil on medium heat.
9. Sear fat side of pork loin until golden brown. Roll over and brown lean side, than remaining 2 sides.
10. Toss fennel and butternut squash in 1 TBSP olive oil and ¼ tsp. salt. Place seasoned vegetables around browned pork roast. 
11. Place in oven and roast for 30 – 45 minutes or 140ºF. is reached at center. Turn roast every 15 minutes to brown evenly and stir vegetables. 
12. Remove from oven, place on cutting board and let stand for 10 minutes before carving. Arrange on platter with roasted vegetables.