Pork Salad And Baked Vegetables

Pork Salad And Baked Vegetables

2/4 cup of pumpkin
3/4 cup zucchini
3/4 cup of asparagus
Olive oil
Spices to taste (see below)
6 cups of salad
10,5 oz pork loin
1 leg of celery
½ onion
1 carrot
3 bay leaves

For one thing, roasted vegetables (I suggest you broil many, so you can keep aside for a few days). Cut the zucchini and squash into discs 1/2 cm, and cut the asparagus stalks. Put all the vegetables in a baking dish and moisten with oil. Add the spices you prefer. I use red pepper, sweet paprika, but also is a great choice. If you want to avoid nightshade, use the basil. Make sure they are well greased and then put them in the oven for 20 minutes at 356 F°. Stir occasionally, and when all the vegetables are soft and slightly brown, they are ready. Now you have to prepare the meat. In a pan add: a turn of olive oil, celery, carrot, onion, bay leaves and whole pork loin. Turn the meat in the seasoning until it is quite greasy and bake at 356 F° degrees for one hour. Check occasionally and turn the meat to the pan if necessary. Once cooked the meat, and let cool in the meantime on two plates make a bed of salad. To save time you can use that packed. When the meat is warm or cold (depending on your taste), cut into sticks 1 cm 3 and place it over the salad along with the vegetables in the oven.