Easy Quick and Good Pork Roast
Tender, flavorful, and ready to impress, this Easy Quick and Good Pork Roast is a standout one-pan dinner perfect for busy weeknights or casual gatherings. Featuring a juicy, seared pork loin roast rubbed with a savory blend of garlic, paprika, rosemary, and pepper, this recipe pairs beautifully with rustic vegetables like carrots, potatoes, and onions. Cooked to perfection in just 90 minutes, the dish is finished with a splash of chicken broth for added depth and moisture. Ideal for family meals or Sunday suppers, this simple yet elegant pork roast will quickly become a go-to favorite. Complete with step-by-step instructions and just 15 minutes of prep time, it’s the ultimate recipe for anyone craving a hassle-free yet impressive home-cooked meal.
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Recipe Information
Ingredients
- 3 pounds Pork loin roast
- 2 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Dried rosemary
- 1 cup Low-sodium chicken broth
- 1 medium Yellow onion, sliced
- 3 large Carrots, roughly chopped
- 4 medium Potatoes, quartered
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork loin roast dry with paper towels and set aside.
In a small bowl, combine the minced garlic, salt, pepper, paprika, and dried rosemary. Rub the spice mixture all over the pork roast.
Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the pork roast on all sides until browned, about 2-3 minutes per side.
Remove the pork roast from the skillet and set it aside temporarily.
Add the sliced onion, carrots, and potatoes to the skillet and sauté for 3-4 minutes, stirring occasionally.
Pour the chicken broth into the skillet and scrape up any brown bits stuck to the bottom.
Return the pork roast to the skillet, nestling it among the vegetables.
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
Roast for 60 minutes, then remove the cover and roast for an additional 20-30 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the skillet from the oven and let the pork rest for 10 minutes before slicing.
Serve the pork roast with the roasted vegetables and pan juices drizzled on top.
Nutrition Facts
Calories |
4323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.5 g | 283% | |
| Saturated Fat | 72.6 g | 363% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 3415 mg | 148% | |
| Total Carbohydrate | 180.5 g | 66% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 18.7 g | ||
| Protein | 384.7 g | 769% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 486 mg | 37% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 10051 mg | 214% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
