Ingredients
Scale
- 2.5 lbs Pork Loin Roast
- 3 lbs Russet or Red Potatoes, chopped into cubes
- 1 lb Carrots, peeled and sliced
- 2 Large Yellow Onions, quartered
- 3 tbsp Vegetable Oil or Olive Oil
- 2 tbsp Garlic Powder
- 1 tbsp Dried Rosemary or Thyme
- 1 tbsp Salt
- 1 tsp Black Pepper
Instructions
- Step 1: Prep and Season the Vegetables. Preheat your oven to 400°F (200°C). While the oven heats, wash and chop your potatoes, carrots, and onions. Place them all into a large roasting pan or a heavy-duty sheet pan. Drizzle the vegetables with half of the oil and sprinkle with a portion of the salt, pepper, and garlic powder. Toss everything together directly on the pan until the vegetables are evenly coated. Spread them out to the edges to make room for the pork in the center.
- Step 2: Prepare the Pork Roast. Pat the pork loin dry with paper towels to ensure a good sear. Rub the remaining oil over the entire surface of the meat. In a small bowl, mix the rest of the garlic powder, rosemary, salt, and pepper. Rub this spice blend generously over the pork, pressing it into the meat so it sticks. Place the pork loin in the center of the roasting pan, nestled among the vegetables.
- Step 3: Roasting to Perfection. Slide the pan into the center rack of the oven. Roast for about 50 to 60 minutes. You are looking for an internal temperature of 145°F (63°C) for a juicy, tender result. About halfway through the cooking time, use a spatula to give the vegetables a quick toss so they brown evenly on all sides. If the vegetables are softening faster than the pork is cooking, simply tent the pork with foil to prevent over-browning.
- Step 4: Resting and Serving. Once the pork reaches the target temperature, remove the pan from the oven. Transfer the pork loin to a cutting board and let it rest for at least 10 minutes before slicing. This step is crucial because it allows the juices to redistribute, ensuring the meat stays moist. Slice the pork into thick medallions and serve alongside the roasted potatoes and carrots. Drizzle any pan juices over the meat for extra flavor.
- Cook Time: 75 minutes