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Pork Loin Roast with Vegetables

Pork Loin Roast with Vegetables

This Pork Loin Roast with Vegetables is a delicious and healthy dinner. Assemble in just a few minutes then you’ll have a tender and flavourful roast in a couple of hours time.

One pot meals are so great.  Being able to roast meat and vegetables together in one dish is easy, and the clean up is a cinch!  And as an added bonus, everything is extra delicious and flavourful because they roast together.  So good.

Pork Loin Roast with Vegetables

This simple recipe can come together in just minutes.  Place a seared pork loin in an oven safe dish, then add your favourite root vegetables to roast alongside.  For this dish I used chopped apples, onions, carrots and fresh rosemary.  I also added a chopped peach because I had it around and it adds some nice sweetness…that’s what’s great about this recipe, it’s very versatile!

Pork Loin Roast with Vegetables

Then into the oven it goes, and a couple of hours later dinner is ready!  If you want you can serve this dish with a simple green salad.

Recipe Tips:

  • I like to give the vegetables a little stir during the roasting time, just to ensure they don’t get dry or burn.
  • Make sure to sear the pork before roasting it, searing makes for a tender and juicy roast.
  • Vegetable ideas:  carrots, onions, apples, potatoes, sweet potatoes, parsnips
  • The more apples you add, the more roasted apple sauce you will get!  YUM.
  • I use a 3 pound pork loin roast and it feeds my family of 6 comfortably, with a little leftovers.
  • Baking dish:  I use an enamel dish for recipes like this, but you can also use a glass pan like a lasagna pan
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Pork Loin Roast with Vegetables


  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 minutes
  • Yield: 6 - 8 servings 1x

Description

This Pork Loin Roast with Vegetables is a delicious and healthy dinner. Assemble in just a few minutes then you’ll have a tender and flavourful roast in a couple of hours time.


Scale

Ingredients

  • 1 – 2.5 to 3 lb pork loin roast
  • 1 tbsp olive oil
  • 1/4 tsp seasoning salt
  • 1/4 tsp fresh ground pepper
  • 45 carrots, cut into chunks
  • 2 apples, cored and cut into chunks (I also tossed in a chopped fresh peach because I had it)
  • 1 large onion, cut into chunks
  • 1/3 cup salted butter, melted
  • 3 tbsp sprigs fresh rosemary, minced

Instructions

  1. Preheat your oven to 325 degrees.
  2. In a skillet on the stove, heat up the tablespoon of olive oil until it’s hot.
  3. Add the pork loin to the skillet (be careful as it will spit), then season it with the seasoning salt and fresh ground pepper.
  4. Sear all sides of the pork loin. You do not want to cook the pork, just sear it so the juices are sealed in.
  5. Once the pork is seared, transfer it to a 9×13 baking dish, placing it in the centre of the dish.
  6. Around the pork, add the carrots, apples, onions and rosemary.
  7. Then pour the melted butter over the vegetables.
  8. Place the dish in the oven and bake. Roast until the internal temperature of the meat reaches 150-155 degrees. Depending on your oven, this can be about 11/2 to 2 hours.
  9. Once the optimal internal temperature is reached, remove the roast from your oven and let it rest for about 10 minutes. The internal temperature will continue to rise about 5 degrees once outside of the oven.
  10. Slice and serve with your roasted apples and vegetables.

Keywords: pork loin recipe, roasted pork loin

More Delicious Pork Recipes to Try!

And don’t forget dessert!  This Deluxe Chocolate Pudding Cake is a perfect dessert for this pork recipe!

Have a delicious day!

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2 Comments

  • Reply
    Megan F.
    April 3, 2020 at 4:49 PM

    I made this tonight, it was wonderful. My pork loin was a bone-in one, but I still seared the meat side, and proceeded with recipe. I would recommend an oven thermometer to insure accuracy of temp. Mine came out perfect. Thank you so much!

    • Reply
      Jo-Anna Rooney
      April 4, 2020 at 3:05 PM

      Oh I love that!! Thank you for sharing Megan, I’m always so happy when a recipe is well received!

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