Pork Loin Roast with Vegetables
Oct 13, 2021, Updated Sep 13, 2026
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This easy pork loin roast with veggies is a complete one-pan dinner with juicy, garlic and herbs seasoned pork, tender potatoes, carrots, and celery. It’s simple enough for Sunday dinner and impressive enough for company.
An Easy, Juicy Pork Roast Dinner
There’s a lot to love about a good pork loin roast, especially when the whole dinner cooks in one pan. This one is rubbed with garlic, rosemary, thyme, and oregano, then roasted with baby potatoes, carrots, and celery until the pork is juicy and the vegetables are tender and full of flavor.
Pork loin is also one of those cuts that can go from perfectly juicy to dry if it stays in the oven too long. The trick is simply to keep an eye on the internal temperature. Pull it when it reaches 145°F, give it a few minutes to rest, and you’ll have tender slices of pork ready to serve with all those roasted veggies and pan juices.
Ingredients You’ll Need
This pork loin roast is made with simple ingredients, including plenty of herbs and vegetables.
- Pork Loin: Use a 3-pound boneless pork loin roast. Make sure you’re buying pork loin, not pork tenderloin, which is a much smaller and leaner cut.
- Olive Oil: Helps the seasonings stick to the pork and gives the outside a nicely browned crust.
- Garlic: I use 3 fresh garlic cloves. Mince or press them before adding them to the seasoning mixture.
- Dried Herbs: A combination of thyme, rosemary, and oregano adds plenty of savory flavor to the pork.
- Carrots: Peel and cut the carrots into roughly 1-inch pieces so they cook evenly.
- Celery: Cut the celery into pieces about the same size as the carrots.
- Baby Yukon Gold Potatoes: Quarter the potatoes so they’re small enough to cook through alongside the pork. If yours are very small, you can simply halve them.
- Salt and Black Pepper: For seasoning the pork and vegetables.
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. 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 the seasoning and score the roast. In a small bowl, mix 1 tablespoon olive oil, minced garlic, and the herbs. When the roast is no longer cool to the touch, gently make criss-cross slits in the fat on top with your knife. This lets the seasoning soak in while the meat roasts.
- Season the pork. Place your roast into a casserole-sized baking dish. Gently rub the herb mixture all over the pork loin and season generously with salt and pepper. Cover the roast with aluminum foil.
- Roast. Pop it in the oven and bake at 450°F for 20 minutes.
- Prep the vegetables. While the oven preheats, slice the carrots, celery, and potatoes, place them in a bowl, and toss with olive oil, salt, and pepper.
- Add the veggies to the pork loin. After the initial 20 minutes of roasting, lower the oven temperature to 350°F and remove the pork from the oven. Arrange the sliced vegetables around the pork roast in the dish.
- Finish. Bake uncovered at 350°F for 35 to 45 minutes, or until the pork roast reaches an internal temperature of 145°F and the vegetables are tender.
- Serve. Remove the pork roast from the oven, cover it with a piece of foil, and let it rest for 10 minutes before slicing.
Tips for Success
- Pat the pork dry. Blot the pork loin well with paper towels before adding the seasoning. Removing excess surface moisture helps it brown better in the oven.
- Use a meat thermometer. Pork loin is lean, so the easiest way to keep it from drying out is to watch the internal temperature. Cook it until the thickest part reaches 145°F.
- Let it rest before slicing. Rest the pork loin for about 10 minutes after it comes out of the oven. This gives the juices time to redistribute instead of running out as soon as you slice it.
- A little pink is okay. Don’t judge pork by color alone. Properly cooked pork can still have a slightly rosy center, so use the internal temperature to determine when it’s done.
- Slice against the grain. Cutting across the grain gives you more tender slices and makes the pork easier to chew.
What to Serve with Pork Loin
This pork loin already comes with plenty of roasted vegetables, so you don’t need much to round out dinner. Add some bread, a fresh salad, or another veggie on the side.
- Asparagus: Crispy parmesan asparagus fries are a fun alternative to roasted asparagus, with a crunchy Parmesan coating that goes great with the pork.
- Bread: Serve warm no-knead bread on the side for soaking up the garlicky pan juices.
- Salad: A fresh avocado tomato salad is an easy way to add something cool and crisp alongside the roasted pork and vegetables.
Pork Loin Roast with Vegetables
This easy pork loin roast with veggies is juicy, tender, and seasoned with garlic and herbs. Potatoes, carrots, and celery make it a complete one-pan dinner.
Video
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
- Prep the pork and oven. Remove the pork loin from the refrigerator and pat it dry with paper towels. Place it fat-side up on a cutting board or parchment-lined work surface. Set the oven to preheat to 450°F.
- Make the herb rub. Meanwhile, combine 1 tablespoon of olive oil with the garlic, rosemary, thyme, oregano, and paprika in a small bowl.
- Score the fat. Using a sharp knife, lightly score the fat cap about ¼-inch deep in a crosshatch pattern. Be careful not to cut deeply into the meat.
- Season the pork. Season the pork generously with salt and black pepper. Place it fat-side up in a 5-quart or larger baking dish, then rub the herb mixture all over the pork.
- Start roasting. Cover the baking dish with foil and roast the pork at 450°F for 20 minutes.
- Prep the vegetables. Meanwhile, add the cut carrots, celery, and potatoes to a large bowl. Toss with 1 tablespoon of olive oil and season with salt and black pepper.
- Add the vegetables. After the pork has roasted for 20 minutes, reduce the oven temperature to 350°F. Carefully remove the baking dish from the oven and remove the foil. Arrange the vegetables around the pork and drizzle the remaining 1 tablespoon of olive oil over the pork and vegetables.
- Continue roasting. Return the baking dish to the oven, uncovered, and roast at 350°F for another 35 to 45 minutes, or until the vegetables are tender and the thickest part of the pork reaches 145°F on an instant-read thermometer.
- Rest. Remove the pork from the oven and loosely tent it with foil. Let it rest for 10 minutes.
- Slice and serve. Transfer the pork loin to a cutting board and slice it against the grain. Serve with the roasted vegetables and pan juices.
Equipment
Nutrition
Calories: 449kcal | Carbohydrates: 20g | Protein: 53g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 143mg | Sodium: 171mg | Potassium: 1408mg | Fiber: 4g | Sugar: 3g | Vitamin A: 8240IU | Vitamin C: 19mg | Calcium: 62mg | Iron: 2mg
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.
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How to Store and Reheat Leftovers
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
- Reheat: Place the pork and vegetables in a baking dish with any leftover pan juices. Cover with foil and warm in a 325°F oven until heated through. You can also reheat individual portions in the microwave.
- Freeze: Store the cooled pork loin in an airtight container or freezer bag and freeze for up to 3 months. I recommend slicing the pork before freezing so you can thaw only what you need.
- Thaw: Let frozen pork loin thaw overnight in the refrigerator before reheating.
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 145ËšF.
Nice, tender and favorable. Will make again.
Sounds like a successful dish! Glad to hear it was a hit. Thank YOU! 🙂
The pork turned out great, but the vegetables and potatoes were completely uncooked. Super disappointing to have to microwave the vegetables
Great recipe for the pork roast, my husband loved it! However add all the veggies at the very beginning otherwise you’ll have timing issues. I added beets and sweet Vidalia onions.
Thanks for the great feedback! Beets and sweet Vidalia onions sound like a delicious addition. Good tip on the veggies—adding them at the start definitely helps everything cook evenly! 🙂
Not a big fan. Followed directions exactly. Ended up roasting much much longer. 25 minutes for vegetables is not accurate. I started our meal at 3:30. Finally pulled it out at 6:30 uing a meat thermometer. I was leary at first because I find it hard to believe you can get a juicy pork loin in the time the recipe said. I have always slowed roasted at low temps all day. Flavor was good, but veggies were not tender. I will tweak it. Thank you for the basic recipe, but will definitely do roast it differently.
Thank you so much for this perfect recipe. I’m over the moon with how the pork loin turned so tender, juicy and flavorful and the veggies as well. I’ve never made a pork loin this delicious! It’s now my go-to. LOVE IT!!
I am thrilled that you loved it! Thank you so much for your kind words! 💛