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.
Servings: 6
Equipment
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.
Video
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
