Roasted Pork with Potatoes and Butternut Squash
Transform your Sunday dinner table with this mouthwatering roasted pork with potatoes and butternut squash recipe. Juicy, perfectly seasoned pork loin is the centerpiece in this hearty dish, surrounded by golden-brown yellow potatoes and tender, caramelized butternut squash. Infused with fragrant garlic, earthy rosemary, and a hint of paprika and thyme, this one-pan wonder not only saves on cleanup but delivers layers of hearty, savory flavors. With a simple prep time of just 20 minutes, this oven-roasted meal is perfect for impressing guests or treating your family to a comforting, wholesome dinner. Pair it with a drizzle of pan juices for the ultimate finishing touch to this crowd-pleasing feast.
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Recipe Information
Ingredients
- 2 pounds pork loin roast
- 4 medium yellow potatoes
- 1 medium butternut squash
- 3 tablespoons olive oil
- 4 cloves garlic cloves
- 2 sprigs fresh rosemary
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
Preheat your oven to 400°F (200°C).
Pat the pork loin dry with paper towels and season it with salt, pepper, paprika, and dried thyme. Set it aside to marinate briefly.
Peel and dice the yellow potatoes into 1-inch cubes. Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes as well.
In a large bowl, toss the potatoes and butternut squash with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and minced garlic.
Place the seasoned vegetables on a large baking sheet or roasting pan, spreading them out evenly.
In the center of the baking sheet, make space for the pork loin. Place the pork in the middle and drizzle it with the remaining 1 tablespoon of olive oil.
Place the rosemary sprigs on top of the pork and scatter any extra sprigs over the vegetables.
Roast in the preheated oven for 30 minutes.
Remove the pan from the oven, stir the vegetables gently for even cooking, and baste the pork with the juices from the pan.
Return the pan to the oven and roast for another 25-30 minutes, or until the internal temperature of the pork reaches 145°F (63°C) when measured with a meat thermometer.
Allow the pork to rest for 10 minutes before slicing to retain its juices.
Serve slices of the pork alongside the roasted potatoes and butternut squash. Drizzle with pan juices if desired.
Nutrition Facts
Calories |
695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 622 mg | 27% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 4.6 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1891 mg | 40% | |
*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.
