Seared pork loins with rosemary-roasted winter vegetables and chermoula
Paleo, Gluten-Free, Soy-Free, Dairy-Free
25 – 35 Minutes
Fresh herb sauces, like this North African chermoula, are a terrific way to add flavor to almost any dish. Though it’s traditionally served with fish, our bold blend of cilantro, parsley, cumin, and coriander can stand up to pork and even beef. Cutting the parsnips and carrots into long segments makes for a more dramatic presentation, and keeps them moist.
In your bag
- 2 to 3 carrots
- 1 to 2 parsnips
- 1 bunch broccolini
- Fresh rosemary
- Fresh flat-leaf parsley
- Fresh cilantro
- 1 lemon
- Chermoula spice blend (coriander - cumin - sweet smoked paprika - granulated garlic)
- Two 6-ounce boneless pork loins
Calories: 640, Protein: 42 g, Fiber: 10 g, Total Fat: 39 g, Monounsaturated Fat: 26 g, Polyunsaturated Fat: 3.5 g, Saturated Fat: 8 g, Cholesterol: 115 mg, Sodium: 630 mg, Carbohydrates: 33 g, Added Sugar: 0 g.