Pork, Sweet Potato & Onion Roast

What you’ll need

• 1½ lb boneless pork loin; confirm the cut with the farm
• 2 medium sweet potatoes, cut into 1-inch pieces
• 1 large onion, cut into wedges
• 1 tablespoon melted coconut oil
• 2 garlic cloves, minced
• 1 teaspoon dried rosemary or oregano
• Salt and black pepper to taste

An original recipe from the Farm Kitchen.

Let’s get cooking

1. Heat the oven to 400°F. Put the sweet potatoes and onion in a roasting pan.
2. Toss the vegetables with half the coconut oil, salt and pepper. Rub the pork with the remaining oil, garlic and herbs.
3. Place the pork among the vegetables. Roast for about 35–50 minutes, stirring the vegetables once. Start checking the meat early; thickness changes the cooking time.
4. Measure the center of the pork with a food thermometer. A whole-cut pork roast must reach 145°F.
5. Remove the pork and let it rest for at least 3 minutes before slicing. If the vegetables need more time, return them to the oven until tender.