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Rosemary Pork Loin With Roasted Veggies

Updated: Friday, February 7 2014, 12:42 PM EST
Servings: 8

1 – 3-4 lb Pork Loin, Boneless
1 Tablespoon Kroger Kosher Salt
1 Tablespoon Black Pepper, Coarse Cracked
1 Tablespoon Garlic, fresh minced
1 Tablespoon Rosemary, fresh minced
2-3 Tablespoon Kroger Extra Virgin Olive Oil
Preheat an oven to 325 degrees. Clean the skin & silver off the loin and place on sheet pan.  Combine spices in a small bowl.  Rub pork with olive oil and spice mixture, coat the meat thoroughly. Roast for 45 minutes or until the internal temp reaches 145 degrees.


1 lbs. Celery Root, peeled, 1-1/2” pieces
2 bunch Baby Carrots, peeled, slice on bias
2 lbs. Parsnips, peeled, 1-1/2” pieces
3 Leeks, White part only, 1-1/2” pieces
2 small    Red Onions, 1-1/2” wedges
2 ounces Garlic, minced
1 packages Rosemary, sprigs
1-1/2 Tablespoons Rosemary, chopped fine
3-4 ounces Olive Oil
1/2 Tablespoon Kosher Salt
1 Tablespoon Black Pepper, Fresh ground
6 ounces Red Wine

Place a roasting pan in the oven and preheat to 425 degrees F. Toss all the vegetables with garlic, rosemary, olive oil and salt in a large bowl. Season generously with pepper. Carefully remove the heated roasting pan from the oven and spray, brush or drizzle with olive oil. Spread the vegetables out to assure they don't steam while roasting. Roast the vegetables until they’re tender and golden brown, stir occasionally, about 45 minutes to 1 hour. Then remove the vegetables from pan and deglaze with red wine. Slice the Pork and place on a platter with vegetables and sauce.  Sprinkle with chopped rosemary and serve. Rosemary Pork Loin With Roasted Veggies

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LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Sean Schmidt Chef Sean Schmidt
Chef Sean Schmidt was born in Chicago, IL and grew up there until his family relocated to Oldbridge, New Jersey. After 6 years, Sean returned to the Chicago area and attended Plainfield High School. He was then accepted to and graduated from Johnson & Wales University with a Bachelor’s Degree in Culinary Arts.

Sean joined Kroger in 2000 and has served in many capacities in various locations including Chef’s Choice Catering, Anderson Towne Center Kroger Store, and the Lebanon and Middletown Marketplace Stores. Sean’s favorite dishes to prepare are grilled items - meats, vegetables and even desserts. Sean is an Executive Chef at the Centerville Marketplace Store.

Sean likes to garden and spend time with his wife and kids.
LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Christopher Alexander Chef Christopher J. Alexander
Chef Christopher J. Alexander was born in Lubbock, Texas but raised in Xenia, Ohio. He graduated from Xenia High School then attended Sinclair Community College and the New England Culinary Institute.

After working in various 4 star restaurants in locations including New Orleans, Vermont, and The British Virgin Islands, Christopher joined Kroger in 2009 and has served at both the Stroop Road Fresh Fare and Englewood Marketplace. Christopher has been a fan of the culinary arts since elementary school when he would spend time cooking with his grandfather. He loves to cook all foods, Asian, Latina American, Southern and Southwestern American. Christopher says “I am a well versed rounds chef. I can do tradition Bakery baking as well as High end Pastries. I really enjoy butchery and meat fabrication ( primals to sausage). But really find myself at home in an eclectic Euro/American line.”
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