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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.
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.
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.
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.
- 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.
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.
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.
Pork Loin Roast with Vegetables
Ingredients
- 3 pounds boneless pork loin roast
- 3 tablespoons olive oil
- 4 cloves garlic,, minced
- ½ tablespoon dried crushed rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- 4 to 5 large carrots,, peeled and cut into 1-inch pieces
- 4 stalks celery,, cut into 1-inch pieces
- 1 pound baby yukon gold potatoes,, quartered
- sea salt, , to taste
- freshly ground black pepper, , to taste
Instructions
- Take the roast out of the fridge and place the fat side up on a platter or parchment-lined work surface to come to room temperature.
- While the roast is coming to temperature, preheat the oven to 450°F.
- In a small bowl, add 1 tablespoon olive oil, minced garlic, rosemary, thyme, oregano, and paprika; mix to combine and set aside.
- When the roast has reached room temperature, score the skin and fat ¼-inch deep in a cross-hatch pattern at 1-inch intervals. This will allow the seasoning flavor to soak in while roasting.
- Generously season the pork with salt and pepper.
- Place your roast into a 5-quart or larger baking dish. Gently rub the herb mixture all over your pork loin. Cover the roast with a sheet of aluminum foil. Roast for an initial 20 minutes.
- In the meantime, prep and slice your carrots, celery, and potatoes, and place them in a bowl; toss with 1 tablespoon 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.
- Uncover and add the vegetables in the dish around the pork roast. Add an additional 1 tablespoon of olive oil sprinkled on top of the vegetables and pork.
- Continue to roast uncovered at 350°F for 35 to 45 minutes, or until the pork roast registers an internal temp of 145°F and vegetables are tender. Use an instant read meat thermometer to check for doneness.
- Remove from the oven and re-cover with a piece of foil. Let it rest for 10 minutes.
- Remove pork roast from the baking dish and transfer to a cutting board; slice and serve with the vegetables.
Equipment
- Oven
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
More Easy Pork Recipes
Want some other pork recipes as yummy as this one? I highly recommend the following!
Was exceptional. Had guests over and I’m always skeptical about preparing something I’ve never tested before, but this turned out great. Didn’t change a thing which made it nice. Great balance of flavors and the timing was right on for everything to come together. Definitely a keeper. Thank you for sharing.
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
I agree a dry loin roast is not very tasty. Any tips on the time to roast a smaller loin, say 1 pound? I buy a loin on sale and freeze it in smaller portions. I would probably need to put the veggies in right at the beginning but wondered on timing per pound of loin. Thanks.
I followed the recipe almost exactly but the roast was chewy. I was very disappointed.
A chewy roast typically results from overcooking. To ensure your roast is juicy and perfectly cooked, it’s crucial to use an instant-read meat thermometer and remove the pork from the oven as soon as it reaches an internal temp of 145˚F.