Pork Loin Roast with Vegetables
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.
Servings: 6
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.
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
