Tender Oven Roasted Pork and Veggies
Elevate your dinner table with this Tender Oven Roasted Pork and Veggies recipe—a hearty, flavor-packed meal perfect for weeknights or special occasions. Featuring a juicy, herb-crusted pork loin roast, surrounded by a colorful medley of seasoned baby potatoes, carrots, and zucchini, this dish is as beautiful as it is delicious. Infused with a robust blend of garlic, rosemary, thyme, and paprika, and roasted to perfection with a touch of lemon juice and chicken broth for added moisture, each bite is bursting with savory goodness. Ready in just under two hours with minimal prep time, this one-pan wonder offers a wholesome and satisfying meal for the entire family, yielding six generous servings. Whether you're looking for a comforting Sunday roast or an effortless dinner party centerpiece, this recipe delivers on flavor, simplicity, and style.
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Recipe Information
Ingredients
- 2 pounds pork loin roast
- 1 pound baby potatoes
- 4 medium carrots
- 2 medium zucchini
- 3 tablespoons olive oil
- 4 large garlic cloves
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons lemon juice
- 0.5 cup chicken broth
Instructions
Preheat your oven to 375°F (190°C).
Wash the baby potatoes, carrots, and zucchinis. Cut the potatoes in half, slice the carrots into 1-inch pieces, and cut the zucchini into thick rounds.
In a large bowl, mix the olive oil, minced garlic cloves, dried rosemary, dried thyme, paprika, salt, and black pepper.
Rub half of the olive oil mixture over the pork loin, ensuring it is evenly coated.
Add the potatoes, carrots, and zucchini into the bowl with the remaining olive oil mixture. Toss until the vegetables are well seasoned.
Place the pork loin in the center of a large roasting pan. Surround it with the seasoned vegetables.
Drizzle the lemon juice and chicken broth over the vegetables for added moisture and flavor.
Cover the roasting pan with aluminum foil and place it in the preheated oven.
Bake for 60 minutes, then remove the aluminum foil and bake for an additional 15-20 minutes to allow the pork and vegetables to brown slightly.
Using a meat thermometer, ensure the internal temperature of the pork reaches 145°F (63°C). Remove the roasting pan from the oven.
Let the pork rest for 10 minutes before slicing to retain its juices.
Serve the sliced pork alongside the roasted veggies, and enjoy your hearty homemade meal!
Nutrition Facts
Calories |
3224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.4 g | 220% | |
| Saturated Fat | 52.3 g | 262% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 717 mg | 239% | |
| Sodium | 8323 mg | 362% | |
| Total Carbohydrate | 148.5 g | 54% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 44.1 g | ||
| Protein | 264.5 g | 529% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 457 mg | 35% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 7756 mg | 165% | |
*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.
