Skillet Pork Sirloin Roast with Roasted Veggies


I love buying pork. It's usually very cost efficient and there is always a certain cut on sale. This go around I went with a sirloin roast, which was only about 1.5-2 pounds. This was a really satisfying meal and as usual, was great for leftovers :) I did throw together the parsley sauce which we are obsessed with, just to top off the pork! Yum. Ingredients:

2 tablespoons Dijon mustard

1 teaspoon fresh thyme

1 clove garlic, minced

1 tb Lawry's seasoning salt

salt and freshly ground black pepper

1 (1.5-pound) boneless pork sirloin roast

2 cups fresh broccoli florets

3-4 carrots, peeled and thickly sliced

1 zucchini, cut into bite sized chunks

2 tablespoons olive oil

2 tablespoons unsalted butter, melted

approximately 1/2 cup chicken broth

Directions: Preheat the oven to 425 degrees F. In a small bowl, stir together the mustard, thyme, and garlic. Season all sides of the pork with the Lawry's seasoning salt and pepper. Spread the dijon mixture over the pork and let it sit at room temperature for about 10 minutes. Combine the vegetables in a bowl and add olive oil, melted butter, salt and pepper. Toss to coat. Pour the vegetables into a deep cast-iron skillet, and cook for 30 minutes. Add the pork loin to the pan, along with the chicken broth and cook for another 15 minutes and then remove the vegetables from the pan (cover to keep warm). Continue cooking the pork until a meat thermometer inserted into the middle of the pork reads 155 degrees (approximately another 30 minutes). Place the meat on a cutting board, cover it with aluminum foil, and let it to rest for 7 minutes. Cut the pork into thick slices, and arrange the meat and vegetables on a platter. Sprinkle with salt and freshly ground pepper. If using, top the pork with the parsley sauce.

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