Autumn Pork Loin with Roasted Carrots and Potatoes

Name: Autumn Pork Loin with Roasted Carrots and Potatoes
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 pound pork loin (trimmed of excess fat); 2 tablespoon olive oil; 1 tablespoon dried rosemary (crushed); 1 teaspoon dried thyme; 1 teaspoon garlic powder; 0.5 teaspoon black pepper; 1 pound Yukon Gold potatoes (peeled and cut into 1-inch chunks); 1 pound carrots (peeled and cut into 1-inch pieces); 1 yellow onion (cut into wedges)

A lean pork loin is seasoned with savory herbs and roasted alongside sweet carrots and tender potatoes for a hearty, seasonal meal perfect for a cool evening.

Prep: 20 min
Cook: 45 min
Total: 1 hr 5 min
Servings: 6
Cuisine: American
Difficulty: Medium
Cost: $2.06/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Paleo
Whole30
Low-Sodium
Low-Sugar
Low-Saturated-Fat
Low-Cholesterol
Low-Calorie

Ingredients

1.5 pound pork loin (trimmed of excess fat)
2 tablespoon olive oil
1 tablespoon dried rosemary (crushed)
1 teaspoon dried thyme
1 teaspoon garlic powder
0.5 teaspoon black pepper
1 pound Yukon Gold potatoes (peeled and cut into 1-inch chunks)
1 pound carrots (peeled and cut into 1-inch pieces)
1 yellow onion (cut into wedges)

Instructions

Preheat oven to 400°F (200°C).
Pat the pork loin dry with paper towels. In a small bowl, combine dried rosemary, dried thyme, garlic powder, and 1/2 teaspoon black pepper.
Rub 1 tablespoon of olive oil over the pork loin, then sprinkle and rub the herb mixture evenly over all sides of the pork. Set aside.
In a large roasting pan or on a baking sheet, toss the chopped Yukon Gold potatoes, carrots, and yellow onion wedges with the remaining 1 tablespoon of olive oil. Spread them in a single layer.
Place the seasoned pork loin in the center of the roasting pan, nestled among the vegetables.
Roast for 35-45 minutes, or until an instant-read thermometer inserted into the thickest part of the pork reads 145°F (63°C) and the vegetables are tender. Let the pork rest for 10 minutes before slicing.
Slice the pork loin and serve with the roasted vegetables.

Notes

Ensure your pork reaches an internal temperature of 145°F and rests for at least 3 minutes to guarantee juiciness and food safety.

Nutrition (per serving)

Calories: 305
Protein: 24.2 g
Carbohydrates: 23.9 g
Fat: 13.9 g
Fiber: 3.4 g
Sodium: 307 mg
Saturated Fat: 4.2 g
Sugar: 5.4 g
Cholesterol: 56 mg