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Pork Loin Roast with Veggies

Pork Loin Roast with Veggies

46 Ratings
46 Ratings
Recipe Image
Pork Loin Roast with Veggies on a platter
Makes: 6 Servings
Total Cost: $$$$

A perfect recipe for meat and potatoes fans. Enjoy this recipe with a fresh side salad and a piece of fruit for dessert.

Ingredients

  • 2 cups onions, cut in wedges (about 1/2 pound or 2 medium )
  • 2 cups potatoes, diced (about 12 ounces or medium)
  • 2 cups baby carrots (or 3/4 pound regular carrots, sliced)
  • 2 tablespoons vegetable oil (divided)
  • 1 1/4 pounds pork loin
  • 3 teaspoons brown sugar (1 Tablespoon)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt

Directions

  1. Wash hands with soap and water.
  2. Preheat oven to 400 °F.
  3. In a bowl mix veggies with 1 tablespoon oil, salt, and pepper.
  4. Lay veggies around the edge of a 9x13 inch pan and put in oven.
  5. Use a small bowl to make the rub. Mix the brown sugar, garlic, 1/2 teaspoon pepper, and 1/4 teaspoon salt in the bowl.
  6. Sprinkle the rub over the loin. Press gently so the rub sticks to the roast. Wash your hands after handling the raw meat.
  7. Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium high heat. Add the loin. Brown the sides of meat. Turn after about 2 to 3 minutes per side.
  8. Transfer the pork to the center of the pan with veggies. Bake for about 40 minutes. A meat thermometer should read 145 °F. Check the temperature after 30 minutes in the oven.
  9. Remove from oven. Let set for 5 minutes. Slice and serve.

Notes

  • Wash and cut potatoes and onion into chunks about the same size as baby carrots.
  • Use a meat thermometer. Cooked pork can be pink even when the meat has reached a safe temperature.
  • For safety and quality, allow meat to rest for at least three minutes before slicing.

Learn more about:

Source:

Spend Smart. Eat Smart.
Iowa State University Extension

Nutrition Information

Serving Size: Approx. 3 oz. meat and 1 cup veggies, 1/6 of recipe
Nutrients Amount
Total Calories 231
Total Fat 7 g
Saturated Fat 2 g
Cholesterol 45 mg
Sodium 189 mg
Carbohydrates 20 g
Dietary Fiber 3 g
Total Sugars 7 g
Added Sugars included 2 g
Protein 21 g
Vitamin D 1 mcg
Calcium 41 mg
Iron 2 mg
Potassium 580 mg

N/A will display when nutrient data is unavailable

Please note: nutrient values are subject to change as data is updated

Nutrients Amount
Total Calories 231
Total Fat 7 g
Saturated Fat 2 g
Monounsaturated Fat 3 g
Polyunsaturated Fat 2 g
Linoleic Acid 2 g
α-Linolenic Acid 0.3 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 45 mg
Carbohydrates 20 g
Dietary Fiber 3 g
Total Sugars 7 g
Added Sugars included 2 g
Protein 21 g
Minerals
Calcium 41 mg
Potassium 580 mg
Sodium 189 mg
Copper 186 mcg
Iron 2 mg
Magnesium 36 mg
Phosphorus 202 mg
Selenium 28 mcg
Zinc 2 mg
Vitamins
Vitamin A 392 mcg RAE
Vitamin B6 0.6 mg
Vitamin B12 0.4 mg
Vitamin C 14 mg
Vitamin D 1 mcg
Vitamin E 1 mg
Vitamin K 12 mcg
Folate 31 mcg DFE
Thiamin 0.4 mg
Riboflavin 0.2 mg
Niacin 7 mg
Choline 75 mg

Nutrients will display if the data is available

Please note: nutrient values are subject to change as data is updated

MyPlate Food Groups

Vegetables 1 cups
Protein Foods 2 ounces

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