Roasted Pork Loin and Vegetables Recipe


Roasted Pork Loin and Vegetables come together quickly and is great for a week night dinner.  The herb/spice mix adds flavor to the roasted meat and the balsamic vinegar adds a bit of zip to the colorful vegetables.  This is one of the most delicious roasted pork loin recipes in my recipe files.  My husband and family loves it.

Roasted Pork Loin and Vegetables recipe, comments, and photos were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.


Roasted Pork Loin


Roasted Pork Loin and Vegetables Recipe:

Roasted Pork Loin and Vegetables Recipe

Prep Time: 30 minutes

Cook Time: 1 hour

Yield: 4 to 6 servings


1 (3 pound) boneless pork loin
1 teaspoon each of dried herbs and spices (see below)*
10 to 15 Brussels Sprouts, dried ends cut off (remove any loose leaves)**
6 carrots, peeled, cut in half and thick end cut into half vertically**
2 medium-size onions, peeled and cut into 8 wedges
1 to 2 tablespoons extra-virgin olive oil
Coarse salt or sea salt and freshly-ground black pepper
Good-quality Balsamic Vinegar

* Use any herbs and spices that are your favorite and will compliment the pork (such as Turkish thyme, tarragon, freshly-grated black pepper, sea salt, red pepper flakes, garlic powder, etc).  Place into a small bowl and mix together.

** Use very fresh vegetables that are in season.  You may also use bell peppers (cut into large chunks) and sweet potatoes or Yukon Gold potatoes (cut into bite-size chunks).



Preheat oven to 325 degrees F.  Prepare a roasting pan by rubbing the bottom with olive oil.

Pat dry the pork roast with papers towels; then rub the herb/spice mixture all over the sides and ends of the roast; set aside.

Place the prepared Brussels Sprouts, carrots, and onions on the bottom of the prepared roasting pan.  Sprinkle with salt and pepper to taste.  Drizzle the olive over the top of the vegetables.

Roasted Pork Loin Vegetables

Place the roasting pan rack over the top of the vegetables.  If necessary, adjust the vegetables until the rack sits solidly in the roasting pan.  Place the prepared pork roast on the center of the rack; lightly tent with a piece of aluminum foil.

Roasted Pork Loin

Bake approximately 1 hour or until a meat thermometer inserted into thickest part of the roast registers 140 degrees F. to 145 degrees F.

Remove the aluminum foil during the last 1/2 hour of cooking to let the roast brown.  Remove from oven to your cutting board and cover with aluminum foil; let sit approximately 10 minutes.  Check the vegetables for doneness, stir, and return to oven to finish cooking, if needed.  If they are cooked to your liking, turn off oven, and let stay in the oven to keep warm.  When the vegetables are done cooking, drizzle a little balsamic vinegar over the top and mix together.

To serve, slice the pork roast and transfer to a serving platter.  Add vegetables to the platter.

Excellent served with homemade applesauce and a simple green salad.

Makes 4 to 6 servings.



Related Recipes:


Dinner    Pork Tenderloin   

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