Pork Loin Roast with Roasted Root Vegetables
Elevate your next dinner with this succulent Pork Loin Roast with Roasted Root Vegetables, a perfect centerpiece for any occasion. This recipe combines the tender, herb-crusted pork loin with a medley of caramelized carrots, parsnips, sweet potatoes, and red onion, all roasted together to perfection. Infused with aromatic garlic, rosemary, and thyme, and enhanced by a touch of honey and balsamic vinegar, each bite delivers a harmonious balance of savory and sweet. The addition of chicken broth keeps the vegetables tender and the pork juicy, while occasional basting during roasting ensures deep flavor in every slice. Ready in just under two hours, this one-pan meal is both impressive and comforting, making it ideal for a Sunday family dinner or a holiday feast. Serve it straight from the oven with a drizzle of luxurious pan juices for a truly unforgettable dish.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 lbs Pork loin roast
- 3 tbsp Olive oil
- 4 Garlic cloves, minced
- 2 tsp Fresh rosemary, chopped
- 2 tsp Fresh thyme, chopped
- 2 tsp Salt
- 1 tsp Black pepper
- 4 Carrots, peeled and cut into chunks
- 3 Parsnips, peeled and cut into chunks
- 2 Sweet potatoes, peeled and cut into chunks
- 1 Red onion, cut into wedges
- 2 tbsp Honey
- 2 tbsp Balsamic vinegar
- 1 cup Chicken broth
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, combine 2 tablespoons of olive oil, minced garlic, rosemary, thyme, salt, and black pepper. Mix to form a paste.
Rub the seasoning paste evenly over the surface of the pork loin roast.
In a large roasting pan, toss the carrots, parsnips, sweet potatoes, and red onion with 1 tablespoon of olive oil, honey, and balsamic vinegar. Spread the vegetables evenly around the pan, leaving room in the center for the pork.
Place the seasoned pork loin in the center of the roasting pan. Pour the chicken broth into the pan around the vegetables to keep them moist during roasting.
Roast in the preheated oven for about 60-75 minutes, or until the internal temperature of the pork reaches 145°F (63°C) when measured with a meat thermometer.
Every 20 minutes, baste the pork roast with the pan juices to keep it moist and flavorful. Give the vegetables a quick toss to ensure even cooking.
Once the pork reaches the desired temperature, remove it from the oven and let it rest for 10 minutes before slicing.
Serve the slices of pork loin alongside the roasted root vegetables, drizzled with the pan juices for extra flavor. Enjoy!
Nutrition Facts
Calories |
4598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.2 g | 302% | |
| Saturated Fat | 75.1 g | 376% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 6592 mg | 287% | |
| Total Carbohydrate | 218.9 g | 80% | |
| Dietary Fiber | 41.4 g | 148% | |
| Total Sugars | 91.6 g | ||
| Protein | 385.3 g | 771% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 695 mg | 53% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 9562 mg | 203% | |
*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.
