Serves 6
256 cal · 60 min
Pork Loin Roast with Roasted Vegetables
Recipe GLPRcdcbb70d02c691
A flavorful pork loin roast finished with a savory brown sugar and garlic seasoning, nestled among roasted onions, carrots, and potatoes. The pork is seared to develop a golden crust, then combined with the vegetables for a complete one-pan meal.
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Ingredients
2 cups (about 1/2 pound or 2 medium) Medium onions, cut into wedges
2 cups (about 12 ounces) Medium potatoes, diced
2 cups (or 3/4 pound regular carrots, sliced) Baby carrots
2 tablespoons Vegetable oil, divided
1¼ pounds Pork loin
1 tablespoon Brown sugar
½ teaspoon Garlic powder
½ teaspoon Black pepper
¼ teaspoon Salt
Directions
Wash your hands thoroughly with soap and warm water before beginning preparation.
Preheat your oven to 400°F.
In a large bowl, combine the onion wedges, diced potatoes, and carrots. Drizzle with 1 tablespoon of vegetable oil, sprinkle with 1/4 teaspoon salt and 1/2 teaspoon black pepper, and toss to coat evenly.
Spread the vegetable mixture around the edges of a 9x13-inch baking pan and place in the preheated oven.
In a small bowl, combine the brown sugar, garlic powder, remaining 1/2 teaspoon black pepper, and 1/4 teaspoon salt to make a dry rub.
Generously coat all sides of the pork loin with the dry rub mixture, pressing gently to ensure it adheres to the meat.
Wash your hands immediately after handling the raw pork.
Heat the remaining 1 tablespoon of vegetable oil in a large skillet over medium-high heat until shimmering.
Carefully place the seasoned pork loin in the hot skillet and sear for 2 to 3 minutes per side until golden brown on all sides.
Transfer the seared pork loin to the center of the baking pan, nestling it among the roasting vegetables.
Return the pan to the oven and bake for approximately 40 minutes, or until a meat thermometer inserted into the thickest part of the pork reads 145°F (check temperature after 30 minutes).
Remove the pan from the oven and let the pork rest for 5 minutes before slicing.
Slice the pork loin and serve with the roasted vegetables.
