Lemon-Garlic Roast Pork with Sauteed Cabbage and Oven-Roasted Carrots

A couple weeks ago, pork was on sale at the grocery store, so I bought a roast even though I didn't have time to cook it then.  I froze it and thawed it out this weekend for tonight.  I decided to marinate it in garlic, thyme, and lemon and serve it with a lot of veggies.  It was awesome.  The lemon gave it a really fresh, bright flavor.

Since most of the time it took to make dinner tonight was roasting the pork, I got some work done while it sat in the oven.  The cabbage and carrots didn't take too long so it was a fairly easy meal.  I gave the pork roast about a 40 minute head-start before I started the sides. The sides were still done a little early but they stayed hot so it wasn't a problem.

The cabbage had a great (slightly sweet) flavor and the roasted carrots were almost succulent.  There's almost nothing I like better than roasted vegetables. The caramelized edges they get are delicious.  And they're so easy since you just stick them in the oven until they're tender.

The pork was tender yet crunchy on the outside. I used a probe thermometer to monitor the temp while it was cooking.  That has probably been one of the best investments I've made.  It only cost about $20 but it makes all the difference when roasting a large cut of meat or a whole bird.

Overall a very successful meal. And one that was fairly healthy with all the veggies.  I know we'll enjoy eating up all the leftovers. :)

Pork:
zest and juice of 1 lemon
1 tsp. minced garlic
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. dried thyme
1.5-2 lb. pork roast (mine was 1.76 lbs.)

1. Mix lemon zest and juice, salt, pepper, and thyme together in a large ziploc bag, add pork roast and zip closed.  Massage the marinade into the meat.  Refrigerate overnight (or a few hours if that isn't possible).
2. Preheat oven to 325.  Place pork roast on a rack over a roasting pan.  Roast for 1-1 1/4 hours until the temperature inside is 160 degrees.
3. Remove from oven and cover loosely with foil.  Allow the meat to rest for 10 minutes before slicing and serving.

Cabbage:
1 medium onion, diced
1 lb. (about 1/2 head) cabbage, sliced thinly
1 tbs. olive oil
1 tbs. margarine
1 tbs. cider vinegar
1 tsp. chipotle tobasco (optional)
salt and pepper to taste

1. Heat a large frying pan over medium high heat.  Add 1 tbs. olive oil.
2. Add onion and saute until mostly carmelized, 10-12 minutes. Remove from pan.
3. Add 1 tbs. margarine, cabbage, and salt and pepper to taste.  Saute until cabbage is to desired tenderness, approximately 10 minutes. (I like mine slightly firm so if you want it softer, keep cooking.)
4. Add the onions back to the pan.  Add cider vinegar.  Mix to combine and cook for 1-2 more minutes until liquid is gone. Add chipotle tobasco if using (if you don't want it spicy, leave it out... but it's delicious) and mix to combine.
5. Serve.

Carrots: (I had them mixed and then cranked the heat on the oven up as soon as the pork came out. The carrots were done just about when I finished slicing the pork.)
4 medium carrots, quartered and then cut into 2" sticks
1 tbs. olive oil
1/4 tsp. salt
1/4 tsp. black pepper

1. Preheat oven to 400 degrees.  Mix everything together on a baking sheet.
2. Bake for approximately 10-15 minutes (turn/stir the carrots once halfway through) until tender and slightly browned on the edges.
3. Serve.