Autumn Pork Loin with Roasted Carrots and Potatoes
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: $2.12/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Paleo
- High-Protein
- Whole30
Tags
- roast
- comfort food
- healthy
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: 445
- Protein: 42.5 g
- Carbohydrates: 38.9 g
- Fat: 15.1 g
- Fiber: 6.8 g
- Sodium: 285 mg
- Saturated Fat: 3.7 g
- Sugar: 7.5 g
- Cholesterol: 70 mg