3 Cloves Garlic, Minced
1 ½ tsp Dried Rosemary, crushed
1 tsp Salt
1 tsp Coarsely Ground Black Pepper
3 med Red Onions, Each cut into 6 wedges
1 large Sweet Potato, peeled and cut into 1” chunks
1 med Yellow Bell Pepper, cut into 1” chuncks
¼ cups Apple Cider
1 12-16 oz Well Trimmed boneless center pork loin
1. Preheat the oven to 425 F. Coat a 13×9” roasting pan with olive-oil cooking spray.
2. In a small bowl, combine the garlic, rosemary, salt and black pepper.
3. Place the onions, sweet potato, and bell pepper in the prepared pan. Sprinkle with 2 tablespoons of the garlic mixture and the cider and toss to coat.
4. Rub the remaining garlic mixture over the pork; set aside.
5. Roast the vegetables for 20 minutes. Place the pork in the pan with the vegetables and roast for 30 minutes, or until a thermometer inserted in the center of the pork registers 155 F and the juices run clear. Let stand for 10 minutes before slicing.
6. Remove the pork to a cutting board and slice thinly on an angle. Serve with the vegetables.