Herb-Rubbed Pork Loin with Roasted Root Vegetables

This lean roast provides a high-protein, satisfying meal packed with potassium and vitamins from a colorful mix of roasted root vegetables.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 2 cups onions, cut into wedges (about 2 medium) · 68 kcal in the whole recipe
• 2 cups diced potatoes (about 12 ounces) · 196 kcal in the whole recipe
• 2 cups baby carrots (or sliced regular carrots) · 104 kcal in the whole recipe
• 2 tablespoons vegetable oil, divided · 231 kcal in the whole recipe
• 1 1/4 pounds pork loin · 890 kcal in the whole recipe
• 3 teaspoons brown sugar · 42 kcal in the whole recipe
• 1/2 teaspoon garlic powder · 5 kcal in the whole recipe
• 1/2 teaspoon black pepper (plus extra for veggies)
• 1/4 teaspoon salt (plus extra for veggies)

Method

1. Preheat your oven to 400°F (200°C). Toss the onions, potatoes, and carrots with 1 tablespoon of vegetable oil, and a pinch of salt and pepper. Arrange them around the edges of a 9x13-inch baking pan and place in the oven.

   

2. In a small bowl, combine the brown sugar, garlic powder, salt, and pepper to make a rub. Rub this mixture evenly over the pork loin, pressing gently so it sticks.

   

3. Heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Sear the pork loin, browning all sides for about 2 to 3 minutes per side.

   

4. Carefully place the seared pork in the center of the baking pan, surrounded by the veggies. Roast for about 40 minutes (check at 30 minutes) until a meat thermometer inserted into the center reads 145°F (63°C).

   

5. Remove from the oven and let the roast rest for 5 minutes before slicing. Serve warm with the roasted vegetables.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.