Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
In small bowl, blend olive oil, lemon juice, zest, mustard, rosemary, garlic, salt and pepper. Rub pork with olive oil mixture. Place in a resealable plastic bag and refrigerate overnight or at least 8 hours.
Place cauliflower, squash, peppers and onion in a large bowl and toss with olive oil, garlic, lemon juice and rosemary. Place in a resealable plastic bag and refrigerate overnight.
Preheat oven to 450°F. Brush large roasting pan with canola oil, add pork. Arrange vegetables on a second large greased baking pan and season with salt and pepper. Place both pans in the oven and roast for 15 minutes. Reduce heat to 400°F and continue roasting for 50 to 55 minutes or until pork's internal temperature registers 160°F on an instant-read thermometer.
Thinly slice pork, place on platter and surround with vegetables.