Roast Loin of Pork with Five Vegetables
Elevate your Sunday dinner with this mouthwatering Roast Loin of Pork with Five Vegetables, a comforting dish that combines tender, herb-infused pork and a vibrant medley of roasted vegetables. A succulent pork loin roast is seasoned with garlic, rosemary, and thyme, creating a flavorful crust as it roasts to perfection. Surrounding the pork are golden potatoes, sweet carrots, earthy parsnips, caramelized red onions, and slightly crispy Brussels sprouts, all tossed in a delectable honey-balsamic glaze. This one-pan recipe is as easy to prepare as it is delicious, with just 25 minutes of prep time and a gorgeous presentation that’s perfect for family meals or special occasions. Whether it's a holiday feast or a simple weeknight treat, this hearty and wholesome dish is sure to impress. Ideal for pork dinner recipes, one-pan meals, and vegetable side dishes.
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Recipe Information
Ingredients
- 1.5 kg pork loin roast
- 3 tbsp olive oil
- 4 pieces garlic cloves
- 2 sprigs fresh rosemary
- 1 tbsp fresh thyme
- 2 tsp salt
- 1 tsp black pepper
- 4 medium potatoes
- 4 medium carrots
- 2 medium parsnips
- 200 grams brussels sprouts
- 2 medium red onion
- 2 tbsp honey
- 1 tbsp balsamic vinegar
Instructions
Preheat the oven to 200°C (400°F).
Pat the pork loin dry with paper towels, and score the fat in a crisscross pattern using a sharp knife.
In a small bowl, mix 2 tablespoons of olive oil, minced garlic, rosemary, thyme, salt, and black pepper to create a seasoning paste.
Rub the seasoning paste all over the pork loin, ensuring even coverage. Place the pork in the center of a large roasting pan, fat side up.
Peel and cut the potatoes, carrots, and parsnips into similar-sized chunks for even cooking. Halve the brussels sprouts and cut the red onions into quarters.
In a separate bowl, toss the vegetables with the remaining 1 tablespoon of olive oil, honey, balsamic vinegar, and a pinch of salt and pepper.
Arrange the prepared vegetables around the pork loin in the roasting pan.
Place the roasting pan in the preheated oven and roast for 60 minutes at 200°C.
Lower the oven temperature to 180°C (350°F) and roast for an additional 30 minutes, or until the pork reaches an internal temperature of 65°C (150°F) using a meat thermometer.
Once cooked, remove the pork from the oven and cover loosely with aluminum foil. Let it rest for 10 minutes before carving.
Transfer the roasted vegetables to a serving platter and carve the pork loin into slices. Serve immediately.
Nutrition Facts
Calories |
725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 893 mg | 39% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 13.8 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 1718 mg | 37% | |
*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.
