Roasted Pork Loin

Name: Roasted Pork Loin
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 pound pork loin roast; 1 tablespoon olive oil; 1 tablespoon dried rosemary (crushed); 1 tablespoon dried thyme; 1 teaspoon garlic powder; 1 teaspoon salt; 0.5 teaspoon black pepper; 1.5 pound red potato (cut into 1-inch pieces); 3 carrots (peeled, chopped into 1-inch pieces); 2 parsnips (peeled, chopped into 1-inch pieces); 1 red onion (medium, cut into wedges)

Tender pork loin crusted with savory herbs and roasted to perfection alongside an assortment of colorful root vegetables for a complete, comforting fall meal.

Prep: 20 min
Cook: 1 hr 15 min
Total: 1 hr 35 min
Servings: 4
Cuisine: American
Difficulty: Medium

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Paleo
High-Protein
High-Fiber
Whole30

Ingredients

1.5 pound pork loin roast
1 tablespoon olive oil
1 tablespoon dried rosemary (crushed)
1 tablespoon dried thyme
1 teaspoon garlic powder
1 teaspoon salt
0.5 teaspoon black pepper
1.5 pound red potato (cut into 1-inch pieces)
3 carrots (peeled, chopped into 1-inch pieces)
2 parsnips (peeled, chopped into 1-inch pieces)
1 red onion (medium, cut into wedges)

Instructions

Preheat oven to 400 degrees F (200 degrees C).
Pat pork loin roast dry with paper towels. In a small bowl, combine dried rosemary, dried thyme, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Rub the olive oil over the entire pork loin, then sprinkle and rub the herb mixture evenly over the pork.
In a large bowl, toss red potatoes, carrots, parsnips, and red onion wedges with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Place the pork loin in the center of a large roasting pan. Arrange the seasoned root vegetables around the pork loin.
Roast for 60-75 minutes, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C) with a meat thermometer. The vegetables should be tender and lightly caramelized.
Remove the roast from the oven, tent loosely with foil, and let rest for 10-15 minutes before slicing. This allows juices to redistribute, keeping the pork tender.
Serve sliced pork loin with roasted root vegetables.

Notes

For a juicier pork loin, consider searing it in a hot skillet for 2-3 minutes per side before roasting. If vegetables are done before the pork, you can remove them and keep warm while the pork finishes cooking.

Nutrition (per serving)

Calories: 610
Protein: 58.1 g
Carbohydrates: 42.6 g
Fat: 20.3 g
Fiber: 8.7 g
Sodium: 880 mg
Saturated Fat: 5.2 g
Sugar: 7.1 g
Cholesterol: 165 mg