Slow-Roasted Pork Loin with Earthy Root Vegetables

Name: Slow-Roasted Pork Loin with Earthy Root Vegetables
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 pound pork tenderloin (trimmed); 1 tablespoon olive oil; 1 teaspoon salt; 0.5 teaspoon black pepper; 1 tablespoon fresh rosemary (chopped); 1 tablespoon fresh thyme (chopped); 1.5 pound red potatoes (cut into 1-inch pieces); 1 pound carrots (peeled, cut into 1-inch pieces); 1 yellow onion (large, cut into wedges); 4 clove garlic (thinly sliced); 0.5 cup vegetable broth

Tender, savory pork loin slow-roasted with a medley of aromatic root vegetables, seasoned with rosemary and thyme for a comforting and hearty meal.

Prep: 25 min
Cook: 2 hr
Total: 2 hr 25 min
Servings: 8
Cuisine: American
Difficulty: Medium
Cost: $3.02/serving

Dietary

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

Ingredients

2 pound pork tenderloin (trimmed)
1 tablespoon olive oil
1 teaspoon salt
0.5 teaspoon black pepper
1 tablespoon fresh rosemary (chopped)
1 tablespoon fresh thyme (chopped)
1.5 pound red potatoes (cut into 1-inch pieces)
1 pound carrots (peeled, cut into 1-inch pieces)
1 yellow onion (large, cut into wedges)
4 clove garlic (thinly sliced)
0.5 cup vegetable broth

Instructions

Preheat oven to 375°F. Pat the pork tenderloin dry with paper towels. Rub the pork tenderloin with 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon fresh rosemary, and 1 tablespoon fresh thyme.
In a large roasting pan, combine the red potatoes, carrots, yellow onion, and garlic. Drizzle with the remaining olive oil, season with a pinch of salt and pepper, and toss to coat.
Place the seasoned pork tenderloin on top of the vegetables in the roasting pan. Pour the vegetable broth into the bottom of the pan.
Roast for 60-90 minutes, or until the pork reaches an internal temperature of 145°F and the vegetables are tender and lightly browned. Actual cooking time will depend on the thickness of the pork loin.
Remove the pork from the pan and let it rest on a cutting board for 10 minutes before slicing. This helps to keep the pork juicy.
Serve the sliced pork loin with the roasted root vegetables. Store leftover pork and vegetables in airtight containers in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through.

Notes

Ensure pork reaches a safe internal temperature of 145°F for doneness. Resting the pork is crucial for retaining its juiciness.

Nutrition (per serving)

Calories: 305
Protein: 34.5 g
Carbohydrates: 26.1 g
Fat: 8.3 g
Fiber: 4.1 g
Sodium: 630 mg
Saturated Fat: 2.2 g
Sugar: 5.8 g
Cholesterol: 95 mg