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!
Servings: 6
Calories: 437kcal
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.
Video
Notes
- 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.
Nutrition
Calories: 437kcal | Carbohydrates: 17g | Protein: 54g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 143mg | Sodium: 349mg | Potassium: 1308mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6882IU | Vitamin C: 65mg | Calcium: 56mg | Iron: 3mg