Herb-Rubbed Pork Loin with Roasted Root Vegetables

Ingredients

• 2 su bardağı elma dilim doğranmış soğan (yaklaşık 2 orta boy) · 80 kcal
• 2 su bardağı küp doğranmış patates (yaklaşık 340 g) · 231 kcal
• 2 su bardağı bebek havuç (veya dilimlenmiş normal havuç) · 123 kcal
• 2 yemek kaşığı sıvı yağ, bölünmüş · 218 kcal
• 568 g domuz kontrfile (veya dana kontrfile) · 842 kcal
• 3 tatlı kaşığı esmer şeker · 40 kcal
• Yarım çay kaşığı sarımsak tozu · 2 kcal
• Yarım çay kaşığı karabiber (sebzeler için de ekstra)
• Çeyrek çay kaşığı tuz (sebzeler için de ekstra)

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.

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