Roasted Garlic Pork Supper
Get ready to savor the ultimate comfort meal with this Roasted Garlic Pork Supper, a one-skillet masterpiece that's as hearty as it is flavorful. Perfectly seasoned and seared pork loin takes center stage, nestled among a medley of tender baby potatoes, sweet carrots, and caramelized red onion. The dish is infused with the aromatic richness of roasted garlic and fresh rosemary, roasted to perfection in a savory chicken broth that creates irresistible pan juices. With just 20 minutes of prep and the magic of oven roasting, this dish delivers a wholesome dinner that's ideal for family gatherings or a cozy night in. Serve it with soft, spreadable roasted garlic for an unforgettable finishing touch.
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Recipe Information
Ingredients
- 2 lbs pork loin
- 2 garlic bulb
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 2 sprigs fresh rosemary
- 1.5 lbs baby potatoes
- 4 carrots
- 1 red onion
- 0.5 cup chicken broth
Instructions
Preheat your oven to 375°F (190°C).
Trim any excess fat from the pork loin and pat it dry with paper towels.
Cut the tops off the garlic bulbs to expose the cloves. Drizzle 1 tablespoon of olive oil over the cut garlic bulbs, wrap them in aluminum foil, and set aside.
In a small bowl, mix the salt, black pepper, and paprika. Rub this spice mixture evenly over the pork loin.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear the pork loin on all sides until golden brown, about 3-4 minutes per side.
Remove the seared pork from the skillet and set it aside. In the same skillet, add the chicken broth and scrape the bottom to deglaze the pan.
Slice the baby potatoes in half, peel and cut the carrots into thick sticks, and slice the red onion into wedges.
Add the prepared vegetables to the skillet, arranging them in an even layer. Place the seared pork loin on top of the vegetables.
Nestle the foil-wrapped garlic bulbs in the skillet, and tuck the rosemary sprigs around the pork.
Transfer the skillet to the preheated oven and roast for about 60 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
After roasting, remove the skillet from the oven. Carefully remove and unwrap the garlic bulbs. Let the pork rest for 10 minutes before slicing.
Serve the sliced pork with the roasted vegetables and a drizzle of the pan juices. Optionally, spread the soft, roasted garlic on the meat or bread for a burst of flavor.
Nutrition Facts
Calories |
3703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.7 g | 220% | |
| Saturated Fat | 52.3 g | 262% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 717 mg | 239% | |
| Sodium | 3513 mg | 153% | |
| Total Carbohydrate | 258.8 g | 94% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 29.1 g | ||
| Protein | 283.7 g | 567% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 927 mg | 71% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 9226 mg | 196% | |
*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.
