Herbes de Provence Marinade
3 Meals 1 Marinade
I came across this Sheet Pan Pork Roast recipe years ago in a cooking magazine. It existed only on a ripped sheet that I kept among my many cook books and hand-scribbled recipes. And, it has survived many moves and every declutter attempt.
What makes this recipe so delicious is the Herbes de Provence marinade. I call it my multi-tasking marinade as it also serves for the basis of my Roasted Root Vegetables. The vegetables offer a colorful and nutritious side dish. They are so flavorful and filled with all the delicious textures of crunchy and smooth. For breakfast the next day, I used the leftovers to make a decadent breakfast omelet.
What are the health benefits of root vegetables? Root vegetables are packed with fiber and antioxidants, and are an excellent source of carotenoids. While they are a starch and therefore rich in carbohydrates, I find it important to note that pairing them with healthy fats and protein help to reduce that glycemic spike.
Traditional Chinese Medicine (TCM) touts the benefits of root vegetables for their grounding and relaxation properties. By this way of thinking, go for your root vegetables when you feel scattered or frenetic. Grounding foods can help you feel calm and connected.
So whether you are needing to ground or add nutrients to your diet, you are covered with these recipes.
Sheet Pan Pork Roast
Ingredients
Equipment
Method
- Heat oven to 350 degrees. Line a sheet pan with parchment paper and lightly brush the paper with about 2 teaspoons of olive oil. Pat pork tenderloin dry with paper towels and place on the sheet pan, arranging apple, onion, fennel slices, and potato around the pork.
- In a small bowl which together remaining olive oil, white balsamic vinegar, garlic, Dijon, herbs, salt and pepper. Brush the pork tenderloin and vegetables with the marinade, leaving roughly 4 tablespoons for later.
- Roast for 35 - 40 minutes or until thermometer inserted in the center of the pork registers 145 degrees. Remove pork to rest on a cutting board. Increase the oven temperature to 400 degrees. Scatter chard over the vegetables and brush all the remaining marinade. Using a wooden spoon or plastic spatula (so as not to tear the parchment), give all the vegetables a good toss.
- Roast an additional 5-10 minutes or until tender, taking care not to over cook the chard. Serve pork sliced, surrounded by vegetables.
The great thing about this marinade is that you can use it for any combination of vegetables. I often recommend to my clients to add as many colors as you can; “eat the rainbow”. Eating the rainbow helps you increase the variation of phytonutrients you intake.
This article in healthline delves further into the benefits each color can offer. And, as I mentioned, keep your leftovers to upgrade your breakfast omelet or to sprinkle over a salad for lunch.
Roasted Root Vegetables
Ingredients
Equipment
Method
- Heat oven to 350 degrees. Line a sheet pan with parchment paper and lightly brush the paper with about 2 teaspoons of olive oil. Arrange vegetables on sheet pan.
- In a small bowl whisk together remaining olive oil, white balsamic vinegar, garlic, Dijon, herbs, salt and pepper. Brush the vegetables with the marinade, leaving roughly 4 tablespoons for later.
- Roast for 35 - 40 minutes. Remove sheet pan and increase the oven temperature to 400 degrees. Scatter chard over the vegetables and brush all with the remaining marinade. Using a wooden spoon or plastic spatula (so as not to tear the parchment), give all the vegetables a good toss.
- Roast an additional 5-10 minutes or until tender, taking care not to over cook the chard.
Notes
Sunflower Seeds