Pork Loin Roast with Veggies
A perfect recipe for meat and potatoes fans. Enjoy this recipe with a fresh side salad and a piece of fruit for dessert.
- Yield
- 6 Servings
- Serving size
- Approx. 3 oz. meat and 1 cup veggies, 1/6 of recipe
- Rating
- 3.41 of 5 (49 ratings)
Food groups
- Protein Foods: 2 1/2 ounces
- Vegetables: 3/4 cups
Ingredients
- 2 cups onions, cut in wedges (about 1/2 pound or 2 medium)
- 2 cups potatoes, diced (about 12 ounces or medium)
- 2 cups baby carrots (or 3/4 pound regular carrots, sliced)
- 2 tablespoons vegetable oil (divided)
- 1 1/4 pounds pork loin
- 3 teaspoons brown sugar (1 Tablespoon)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Directions
- Wash hands with soap and water.
- Preheat oven to 400 °F. In a bowl mix veggies with 1 tablespoon oil, salt, and pepper.
- Lay veggies around the edge of a 9x13 inch pan and put in oven.
- Use a small bowl to make the rub.
- Mix the brown sugar, garlic, 1/2 teaspoon pepper, and 1/4 teaspoon salt in the bowl.
- Sprinkle the rub over the loin.
- Press gently so the rub sticks to the roast.
- Wash your hands after handling the raw meat.
- Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium high heat.
- Add the loin.
- Brown the sides of meat.
- Turn after about 2 to 3 minutes per side.
- Transfer the pork to the center of the pan with veggies.
- Bake for about 40 minutes.
- A meat thermometer should read 145 °F. Check the temperature after 30 minutes in the oven.
- Remove from oven.
- Let set for 5 minutes.
- Slice and serve.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 255.59 |
| Total Fat | 9.34 g |
| Saturated Fat | 2.21 g |
| Monounsaturated Fat | 4 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 2 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 53.32 mg |
| Carbohydrates | 19.79 g |
| Dietary Fiber | 2.95 g |
| Total Sugars | 6.8 g |
| Added Sugars included | 2 g |
| Protein | 23.05 g |
| Calcium | 38 mg |
| Potassium | 754 mg |
| Sodium | 225.96 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 42 mg |
| Phosphorus | 253 mg |
| Selenium | 37 mg |
| Zinc | 2 mg |
| Vitamin A | 305 mcg |
| Vitamin B6 | 0.7 mg |
| Vitamin B12 | 0.4 mcg |
| Vitamin C | 9 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 12 mcg |
| Folate | 26 mcg |
| Thiamin | 0.6 mg |
| Riboflavin | 0.2 mg |
| Niacin | 7 mg |
| Choline | 71 mg |
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Source
Recipe by: Spend Smart. Eat Smart. — Iowa State University Extension
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/pork-loin-roast-veggies. Federal works are public domain in the United States.