Autumn Roast Pork with Root Vegetables

A succulent pork loin roast seasoned with classic herbs, slowly roasted to perfection alongside a medley of sweet carrots and tender potatoes, creating a warming and satisfying meal perfect for a crisp fall evening.

• Prep: 15 min
• Cook: 1 hr 30 min
• Total: 1 hr 45 min
• Servings: 4.5
• Cuisine: American
• Difficulty: Medium
• Cost: $2.06/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein
• Whole30

Tags

• comfort food
• roast
• savory

Ingredients

• 1.5 pound pork loin roast
• 1 tablespoon olive oil
• 1 yellow onion (roughly chopped)
• 4 carrots (peeled and chopped into 1-inch pieces)
• 1.5 pound Yukon Gold potatoes (cut into 1-inch chunks)
• 3 clove garlic (smashed)
• 1.5 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup chicken broth

Instructions

1. Preheat oven to 375°F (190°C).
2. Pat 1 1/2 pounds pork loin roast dry with paper towels. Rub the roast all over with 1/2 tablespoon olive oil, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Sear the pork loin in an oven-safe skillet over medium-high heat for 2-3 minutes per side until browned all over.
3. In a large bowl, toss 1 each roughly chopped yellow onion, 4 each chopped carrots, and 1 1/2 pounds cubed Yukon Gold potatoes with the remaining 1/2 tablespoon olive oil, 3 cloves smashed garlic, 1 1/2 teaspoons dried rosemary, 1 teaspoon dried thyme, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
4. Transfer the seared pork loin to a roasting pan or place it directly in the oven-safe skillet. Arrange the seasoned root vegetables around the pork. Pour 1 cup chicken broth into the bottom of the pan.
5. Roast for 60-75 minutes, or until the internal temperature of the pork reaches 145°F (63°C) with a meat thermometer. Flip vegetables halfway through cooking for even browning. The vegetables should be tender and lightly caramelized.
6. Once cooked, remove the pork loin from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 10 minutes before slicing. This helps keep the pork juicy.
7. Serve the sliced roast pork with the roasted root vegetables and a drizzle of the pan juices.

Notes

Basting the pork and vegetables occasionally with the pan juices will add extra flavor and moisture. Leftovers make excellent sandwiches the next day.

Nutrition (per serving)

• Calories: 530
• Protein: 37 g
• Carbohydrates: 44.5 g
• Fat: 23.5 g
• Fiber: 6.8 g
• Sodium: 760 mg
• Saturated Fat: 7.5 g
• Sugar: 5 g
• Cholesterol: 110 mg