Pork Loin Roast with Vegetables

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

4.84 from 12 votes

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

Prep Time10

Cook Time1

Resting Time10

Total Time1 30

Course: Main Course

Cuisine: American

Keyword: cooking pork loin, how to cook pork, pork loin roast

Servings:

Calories: 449kcal

Author: Katerina | Easy Weeknight Recipes

Equipment

Oven

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.

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