Incredible Boneless Pork Roast with Vegetables
Succulent, savory, and packed with hearty flavors, this Incredible Boneless Pork Roast with Vegetables is the ultimate one-pan dinner for any occasion. Featuring a perfectly seasoned boneless pork loin rubbed with a fragrant blend of garlic, rosemary, and thyme, this roast is surrounded by a medley of tender golden potatoes, sweet carrots, and caramelized red onions. A splash of chicken broth added to the roasting pan ensures the meat stays mouthwateringly juicy while enhancing the vegetables with rich flavor. Roasted to perfection in just 90 minutes, this easy yet elegant dish offers a satisfying combination of crispy textures and wholesome comfort. Ideal for family dinners or special gatherings, this pork roast is guaranteed to impress with its effortless preparation and delicious results.
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Recipe Information
Ingredients
- 3 pounds boneless pork loin roast
- 2 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 cups yellow potatoes, cubed
- 2 cups carrots, cut into chunks
- 1 large red onion, cut into wedges
- 1 cup chicken broth
Instructions
Preheat your oven to 375°F (190°C).
Pat the boneless pork loin dry with paper towels. Rub the entire surface with 1 tablespoon of olive oil.
In a small bowl, mix together the minced garlic, rosemary, thyme, paprika, salt, and black pepper. Rub this mixture evenly over the pork roast.
In a large roasting pan, toss the cubed potatoes, carrots, and red onion wedges with the remaining tablespoon of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Spread the vegetables out in an even layer.
Place the seasoned pork roast in the center of the roasting pan, on top of the vegetables.
Pour the chicken broth into the bottom of the roasting pan to help create steam and keep the roast moist.
Roast the pork in the preheated oven for approximately 90 minutes, or until the internal temperature of the pork reaches 145°F (63°C) when checked with a meat thermometer.
Halfway through cooking, stir the vegetables to ensure even roasting.
Once the pork is fully cooked, remove it from the oven and loosely tent it with aluminum foil. Let the pork rest for 10-15 minutes before slicing.
Serve the sliced pork loin with the roasted vegetables on the side. Spoon over any pan juices for added flavor.
Nutrition Facts
Calories |
4518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.5 g | 283% | |
| Saturated Fat | 72.7 g | 364% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 6469 mg | 281% | |
| Total Carbohydrate | 225.7 g | 82% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 32.3 g | ||
| Protein | 396.3 g | 793% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 611 mg | 47% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 11531 mg | 245% | |
*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.
