Pork Loin Roast with Vegetables
21 Comments
Posted: 02/18/20
Updated: 09/04/21
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Roasting a Pork Loin Roast in your oven with your favorite vegetables and seasonings is an easy, yet impressive dinner. You can make it for a weeknight meal or serve it to guests. You can’t beat that tender, juicy pork loin and roasted vegetables!
This post is sponsored by the Iowa Pork Producers Association. All text and opinions are my own.
I love a delicious, tender, juicy slice of pork loin roast for dinner, especially when it’s a one pan meal served with vegetables! Plus, this is easy enough to serve during the weeknight, yet it’s fancy enough to serve to guests when you have them over to your house for dinner.
A versatile recipe like that is always a great one to have in your arsenal. Especially when it has a tender cut of pork and is served with roasted Brussels Sprouts and Sweet Potatoes!
As many of you know I am the proud daughter of a farmer and farming is still near and dear to my heart. When I was growing up we raised an array of livestock and also crops like wheat, soybeans and corn. Things have transitioned on our family farm to raising only soybeans and corn, so instead of raising the hogs we raise the food they eat! Even though we don’t raise hogs I still love promoting the industry because of the passion I know farmers have.
Another thing farmers always have passion about is delicious meals like this one! Farming consumes most of your life and I refer to it as a “lifestyle” not a job for not only the farmers, but the family’s of farmers. Since I’m not “on the farm” anymore I like to support them with meals during the busy times. I know they would love this one!
Like I said, farming is in my soul and I love sharing the amazing world of it with everyone. I was so blessed to grow up and have roots on a family farm. I love watching my kids grow up visiting the farm. I look forward to them working on it to help instill in them the same work ethic I have.
This is also why I’m so excited to spread the word about farming by partnering with the Iowa Pork Producers today!
Did you know that about one third of the pork raised in the United States is raised by my friends in Iowa? When you pick up pork at your local grocery store you are supporting family farms in Iowa and Minnesota. Pretty awesome, huh?
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How to Make Pork Loin Roast
Another great thing about pork is recipes that are easy like this Pork Loin Roast! It’s a quick and easy sheet pan meal that is delicious, plus easy enough to serve to your family during a busy week or fancy enough to serve to your guests.
This first step to preparing this meal is to mix up the seasoning.
Ingredients for Seasoning
- Garlic Powder
- Onion Powder
- Salt
- Ground Black Pepper
- Smoked Paprika
That’s it! Just combine those in a small bowl. I bet you have all of those spices in the pantry already.
Season Pork Roast
Then season with your seasoning making sure to completely cover the entire roast.
Sear
Next, heat olive oil in frying pan over medium heat. When it is hot place your pork loin in the pan and sear each side until they are browned. This should take about 2-3 minutes per side. Transfer the roast to a sheet pan lined with tin foil making sure the fat-layer is up.
Place the pork loin in preheated oven at 375 degrees F for 25 minutes.
Prepare Vegetables
While the pork loin is cooking prepare you vegetables and toss them with olive oil and seasonings.
Ingredients Needed
- Olive oil
- Brussels sprouts
- Sweet potatoes
- Garlic powder
- Black pepper
First wash your sweet potatoes. Then dice them into about 1” pieces.
Then cut your brussels sprouts in half.
Combine sweet potatoes, brussels sprouts, olive oil and seasonings in a mixing bowl. Toss to combine.
Pull the roast out of the oven after 25 minutes and add the vegetables in a single layer around the roast.
Place back in the oven and cook an additional 25-30 minutes or until the internal temperature of the roast reaches 145 degrees F. This will give you a tender, juicy slice of pork with the beautiful pink center, which is totally safe!
To check doneness properly use a digital cooking thermometer to measure the temperature at the thickest part of the cut.
Remove from oven and let rest for three minutes.
Tips and Tricks!
Here’s a few quick and easy tips and tricks to making this delicious recipe!
- Make sure you cook the roast cap side up.
- Refrigerate leftovers for up to 3 days.
- Make sure you are using a pork loin and not pork tenderloin. Pork Loin is a thicker and wider cut usually found with a fatty layer on top. Pork Tenderloin is a long, thinner piece of pork.
- For this pork loin roast we recommend cooking it to 145 degrees F. This is a perfectly safe temperature for this cut of meat. Here is a quick chart for reference on other cuts of pork and their recommended cooking temperature.
We love this quick and easy meal that feeds our entire family. The best part about it is that it’s packed with protein from the pork.
More Pork Recipes!
- Big fan of the Instant Pot like we are? Don’t miss out on this Instant Pot Pork Roast with Vegetables. Did we mention it has a delicious gravy?
- If you like sheet pan recipes here’s another twist using pork. Sheet Pan Parmesan Pork Chops and Vegetables is quick and easy!
- Wondering how to get juicy, delicious pork chops? Parmesan Crusted Pork Chops with the best crunchy, flavorful coating!
WATCH THE STEP BY STEP VIDEO FOR THIS RECIPE BELOW:
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Try it and love it? Rate it, please!!!? Seriously though a five-star rating below will make my day! If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Pork Loin Roast
How to Roast a Pork Loin Roast in your oven! You can make it for a weeknight meal or serve it to guests. You can't beat that tender, juicy pork loin and roasted vegetables!
Ingredients
Pork Loin
- 3 lb pork loin roast boneless
- 2 Tbsp olive oil
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp ground black pepper
- 1 tsp smoked paprika
Vegetables
- 1 Tbsp olive oil
- 1 lb brussel sprouts halved
- 2 medium sized sweet potatoes peeled and diced into 1’’ pieces
- 1 tsp garlic powder
- ½ tsp black pepper
Instructions
- Preheat oven to 375 degrees F.
- Line a rimmed baking sheet with aluminum foil or parchment paper and set aside. I recommend using a half sheet pan.
- In a small bowl combine the seasonings for the pork; garlic powder, onion powder, salt, black pepper and smoked paprika.
- Rub the entire pork loin with spice mixture.
- In a frying pan heat 2 Tbsp of olive oil over medium heat. When olive oil is hot place pork loin in pan and sear until all sides are browned; about 2-3 minutes per side.
- Transfer pork loin to prepared baking sheet with the fat-layer up.
- Place pork loin in preheated oven at 375 degrees F for 25 minutes.
- While pork is cooking toss the vegetables along with olive oil and seasonings in a mixing bowl.
- Pull pork loin out of oven after 25 minutes and add the vegetables all around it in one layer.
- Place pork loin back in oven and cook 25-30 additional minutes or until the internal temperature of the pork loin reaches 145 degrees F.
- Remove the baking sheet from the oven and loosely cover with foil. Let rest 3 minutes.
- Cut the pork in slices and serve with vegetables.
Tips
- Make sure you cook the roast cap side up.
- Refrigerate leftovers for up to 3 days.
- Make sure you are using a pork loin and not pork tenderloin. Pork Loin is a thicker and wider cut usually found with a fatty layer on top. Pork Tenderloin is a long, thinner piece of pork.
- For this pork loin roast we recommend cooking it to 145 degrees F. This is a perfectly safe temperature for this cut of meat. Here is a quick chart for reference on other cuts of pork and their recommended cooking temperature.
Video
Nutrition Information
Calories: 437kcal (22%), Carbohydrates: 17g (6%), Protein: 54g (108%), Fat: 17g (26%), Saturated Fat: 4g (25%), Cholesterol: 143mg (48%), Sodium: 349mg (15%), Potassium: 1308mg (37%), Fiber: 4g (17%), Sugar: 4g (4%), Vitamin A: 6882IU (138%), Vitamin C: 65mg (79%), Calcium: 56mg (6%), Iron: 3mg (17%)
Linda Ferland says
Delicious & love the add of brussel sprouts! Thanks!
Christopher Blue says
Thanks for the recipe. I enjoyed the meal. The pork loin roast was 2 1/2 pounds so by the time the timer was up, it had an internal temp of 178 and the sweet potatoes weren’t quite done. Everything still tasted fine.
Kim says
very good, the sweet potatoes were awesome. don’t like brussel sprouts so i didn’t add them. would definitely make again, also I would take the meat out at 140 degrees F. and let it rest longer.
Julie Evink says
So glad you enjoyed it! Thanks for commenting and rating the recipe!
Erin York says
I think it would make sense to go ahead and add the veggies from the beginning. My pork was done much sooner than the veggies. It’s overcooked now and the potatoes and brussels are still firm and had to go back in.
Julie Evink says
Hi Erin! How big was your pork loin? Typically they take about 20 minutes per pound to cook.
Kathleen says
Made this last night…it was delicious! Even my very picky son liked it. I made it with potatoes and carrots. A definite keeper!
Julie Evink says
That’s awesome to hear Kathleen! Thanks for rating and commenting on the recipe!
Phillip Wand says
Eee, vink this might be the best pork recipe oi have ‘appened upon, and that be no word of a lie!
Julie Evink says
Glad you enjoyed it!
Becky says
The dry rub and searing made this pork roast mouth-watering! My daughter and son-in-law were visiting and they raved about how moist and tasty the meat was. I followed the instructions for adding vegetables but used cut carrots and new gold potatoes coated with olive oil. I removed the roast when it was fully cooked to rest before slicing and added about 30 minutes in the oven for the vegetables because the potatoes were not cooked at the end of the time suggested in the recipe. This makes sense because different vegetables were suggested. Everything was delicious and we all enjoyed the meal very much!
Julie Evink says
So glad it worked out for you Becky!
Janice says
Love this, I brine the pork in water and chicken stock first..it’s excellent, I used butternut squash and brussel sprouts,make it at least once a week ty
Michelle Sperr says
Janice – I’m so glad to hear that this is a hit at your home! Sounds delicious!
Terry says
I did carrots and potatoes, sliced in small chunks. The potatoes took 45 minutes to cook.
Anita says
Could this be cooked in an electric smoker? If so, how long would you smoke it and at what temperature?
Julie says
Yes! I think that would be delicious! I would smoke the meat at 225 for 2-3 hours. Check the internal temp around 2 hours – you’re looking for 145 degrees. I wouldn’t smoke the vegetables the entire time. Probably throw them on for the last hour. Hope you enjoy it!
Noel Thompson says
Love it!!!
Julie says
Perfect!
Tony Dodd says
I am on a pork free diet suggestions. For a substitute.
Julie says
You could do a beef roast instead with this one.