Rosemary Pork Roast with Fall Veggies - Dump and Go Dinner | Once A Month Meals

Ingredients

• Ingredients
• Containers
• Supplies
• ¼ cups Olive Oil
• 4 tablespoons Lemon Juice
• 2 teaspoons mince Garlic, Cloves
• 2 teaspoons Thyme, Dried
• 2 teaspoons chop Rosemary, Fresh
• ½ teaspoons Black Pepper
• ½ teaspoons Sea Salt
• 4 cups peel and dice Apple, Granny Smith
• 3 ¼ cups peel and chunk Squash, Butternut
• 1 ¼ cups chunk Onion, Red
• 3 pounds Boneless Pork Loin
• 1 cup Water
• 2 Gallon Freezer Bags
• 2 Quart Freezer Bags
• Labels