Pork Loin Roast with Vegetables

Written by Katerina

Published Oct 13, 2021

Updated May 18, 2022

This easy recipe for Pork Loin Roast with Veggies is a complete dinner that’ll wow your dinner guests! Fragrant with olive oil, garlic and herbs, this pork roast is a delicious keeper.

side shot of oval plate with cooked and sliced pork loin roast and roasted vegetables arranged around the roast

An Easy, Juicy Pork Roast Dinner

Let’s talk pork roast. I think pork roasts are a really underrated dinner. Maybe that’s because pork roast can sometimes end up overdone, because, you know, no one wants to eat underdone pork! Right?

But, with a handy-dandy meat thermometer, there’s no need for worries about doneness! The thermometer makes cooking a perfect roast every single time.

No guesswork, and a juicy, tender roast? I’ll drink to that! 🥃

So let’s get to cooking this elegant, juicy, lean dinner dish, complete with a slew of veggies baked right alongside the roast.

overhead shot of oval plate with cooked and sliced pork loin roast and roasted vegetables arranged around the roast

What You’ll Need

To make this easy dish, you only need a few simple ingredients! I recommend using the best quality pork you can find to make the most of this easy recipe.

Pork Roast: You’ll need one 3-pound boneless pork loin roast.
Olive Oil: Recipe calls for about 3 tablespoons.
Garlic: Mince or press three cloves of fresh garlic.
Thyme, Rosemary & Oregano: These dried herbs add delicious flavor.
Carrots: You’ll need about 4 large carrots, peeled and cut into 1-inch pieces.
Celery: 3 to 4 stalks is plenty.
Potatoes: 1 pound of baby yukon gold potatoes, cut in fourths.
Salt & Pepper: To taste.

raw pork loin roast tied with kitchen twine

How to Make Pork Loin Roast with Veggies

Roasting pork loin is a simple process, and it will fill your whole house with that “home for the holidays” aroma, no matter what time of year it actually is!

Prep Oven & Roast: Take the pork roast out of the fridge and place it fatty side up on a platter or work surface lined with parchment, to come to room temperature.
While the roast is coming to temperature, preheat the oven to 450°F.
Make Seasoning & Score Roast: In a small bowl, mix together a tablespoon of olive oil, the minced garlic, and the herbs. When the roast is no longer cool to the touch (room temperature), gently make “criss cross” patterned slits with your knife on the top of the fat. This will allow the seasoning flavor to soak in while the meat is roasting.

glass bowl with chopped pieces of carrots, celery, and potatoes

Season Roast: Place your roast into a casserole-sized baking dish. Gently rub the herb mixture all over your pork loin and generously season with salt and pepper. Cover the roast with a sheet of aluminum foil.
Bake: Bake at 450°F for 20 minutes.
Add Veggies: In the meantime, prep and slice your carrots, celery, and potatoes, and place them in a bowl; toss with olive oil, salt, and pepper.
After the initial 20 minutes of roasting, lower the oven temperature to 350°F and remove the pork from the oven.
Add the sliced vegetables in the dish around the pork roast.
Finish Baking: Bake uncovered at 350°F for 35 to 45 minutes, or until your pork roast registers an internal temp of 145°F and the vegetables are tender.
Remove from the oven and recover with your piece of foil. Let it rest 10 minutes before slicing.

overhead shot of cooked and sliced pork roast set on a white background

Tips for Success

Here are a few helpful tips I’ve found for making this pork loin the best! When it comes to cooking, there’s always something new to learn or some skill to perfect. That’s what makes it fun! Well, that, and eating!

Dry Thoroughly: If possible, let your pork roast come to room temperature uncovered, and always dry it with paper towels before seasoning it. The drier the fat is, the crispier it will get while it cooks.
Let It Rest: Most lean meats taste better and juicier if you let them rest a bit before serving. I recommend about 8 minutes and up to 15 for a roast, with 10 minutes being the sweet spot.
Pink Is Fine: A lot of us were taught to judge the doneness of pork by its color: any bit of pink meant that it was underdone. But, the truth is, sometimes fully-cooked pork is just rosy. Always go by the internal temperature (145°F) rather than the color.

up close shot of baked pork loin roast sliced and served with vegetables

Serving Suggestions

There are a ton of tasty sides to go with this classic, comforting main course! You can pretty much make any side dish, and it will work. But these in particular are some of my favorites:

Asparagus Fries: That’s right, I said Asparagus Fries! It’s a special and festive way to make these nutritious seasonal veggies. You’ll love the crispy Parmesan breading!
Bread: I like to serve rolls or No-Knead Bread with butter for this yummy meal. It makes everything so warm and cozy!
Salad: A juicy Avocado Tomato Salad adds contrast and freshness to this savory meal.

How to Store and Reheat Leftovers

Leftover pork roast should be stored in airtight containers in the refrigerator.
Use it within 3 days.
To reheat, place leftovers in a baking dish with any pan juices, and heat in a 325°F oven until the pork reaches 145°F internally. Do not overcook, or the pork will become dry.

Can I Freeze Pork Loin Roast?

Yes! Leftovers can be wrapped tightly in two layers of plastic wrap, or placed in freezer bags – press out as much air as possible before sealing.
Freeze for up to 3 months, and thaw in the refrigerator before reheating.
Do not save or re-freeze leftovers after reheating.

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