Easy Pork Roast with Vegetables

Simple ingredients simply prepared can make the best meals. This Easy Pork Roast with Vegetables is a regular at my dinner table. With roasted potatoes, carrots, onions, and Brussels sprouts, it is a hearty and satisfying meal.

This post was originally published on December 2012. It has been updated with new content and pictures.

Hi friends! If you’re looking for an easy family dinner idea, you have come to the right place. This pork dish is something I make all the time. It is so simple yet so good! Pork and vegetables are roasted until tender to make this a truly satisfying sheet pan dinner. It’s even picky husband approved! Although he won’t touch the Brussels sprouts or carrots, it’s still a total win! A good family dinner night is one where we are not eating two separate meals.  

I love making this dish because it takes less than 20 minutes to prep, then I set it in the oven and almost forget about it. The onion and root vegetables bake with the pork from beginning to end while the Brussels sprouts are added mid-way.   

Why do I like this recipe so much? Because it’s relatively fuss-free. There is no searing and messy grease cleanup involved, yet the result is always delish. Center-cut pork loin is coated with olive oil and a dry rub consisting of seasoning salt, brown sugar, and black pepper. The vegetables are prepped with olive oil, salt and pepper. (And there is no peeling involved. Keep the skin on the carrots for more nutrition and less work!) All are baked at 325° F until tender. The simple seasoning works hard to make one wonderfully tasty pork and vegetable roast!  

If you’re thinking this meal is perfect on its own, you are right! However, these Boursin cheese biscuits are a fantastic addition. For a sweet end to the dinner, these apple blondies are going to make you want to linger at the dinner table!  

Recipe highlights:

• Wash, dry, and cut vegetables.
• Pat pork loin dry. 
• Combine dry rub consisting of seasoning salt, brown sugar, and black pepper.
• Rub pork with olive oil and dry rub.
• Place pork, fat side up, on a prepared large baking sheet. Add veggies (except for Brussels).
• Bake at 325° F for 40 minutes.
• Drain or use a turkey baster to remove liquid from the sheet pan. Reserve.
• Turn veggies over for even browning. Add Brussels sprouts.
• Bake until the pork has an internal temperature of at least 145° F. Allow to rest for 10 minutes before serving. 
• Reheating the reserved juices to serve over pork is optional.
• See the recipe card for detailed instructions.

How to choose pork loin:

Pork center cut loins with large areas of dark meat and marbling bake up the most tender and more flavorful. I always look for those. The pale-colored cuts are lean and dry out more quickly.

How long to roast pork per pound?

Lean pork can dry out easily. Avoid overbaking. As a general rule, bake pork for 20 to 25 minutes per pound for 3-5 pounds pork loin. It is perfectly safe to cook pork medium rare (internal temperature of 145° F). Always check the temperature sooner rather than later because undercooked food can be left to finish cooking. Overcooked food can’t be undone.

I prefer my pork at medium, at an internal temperature of 150°-155° F.

Can the vegetables be swapped out?

Yes! By all means. This dish is versatile. Slightly change the flavor profile by swapping out veggies for whatever pleases you. Sweet potatoes, butternut, parsnip, and broccoli are some good options. 

If using other vegetables, how long to bake them?

Hard root vegetables can withstand a longer baking time and can cook as long as the 3 – 3.5 pound pork required for this recipe. If using more tender vegetables such as Brussels sprouts, broccoli, peppers, or mushrooms, add them to the baking sheet for the last 35-40 minutes of cooking time. You will have to play around with the cooking time as it might vary slightly depending on the type of vegetable used and the size of the pieces.

Note: when using a larger pork that requires longer baking time, the vegetable cooking time remains unchanged. Add the root vegetables during the last 75 minutes or so, then add softer ones for the last 35-40 minutes.

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• An instant-read meat thermometer takes the guesswork out of determining when meat is done cooking.
• I use this extra large baking sheet for large jobs. This is nonstick and is PTFE, PFOA, and BPA-free.
• I love using this extendable over the sink colander. It makes washing veggies and drying veggies a whole lot easier.
• Turkey baster for suctioning juices out of the baking sheet.
• Large mixing bowl for seasoning and mixing vegetables.

YOU MIGHT ALSO LIKE THESE RECIPES

Chuck Steak Roast	Beer Braised Salisbury Steak
Slow Roasted BBQ Pork	Jalapeno Shredded Beef and Polenta

Easy Pork Roast with Vegetables

Author: Thao | In Good Flavor Cooking Method:Oven Baked/Roasted Cuisine:American Courses:Main Dish Recipe Keys: O Oven Baked/Roasted

Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour 20 minutesRest time: 10 minutesTotal time:1 hour 50 minutesServings:4 Servings

Description

Simple ingredients simply prepared can make the best meals. This Easy Pork Roast with Vegetables is a regular at my dinner table. With roasted potatoes, carrots, onions, and Brussels sprouts, it is a hearty and satisfying meal.

Ingredients

• 3 – 3.5 pounds center-cut pork loin
• 1 1/2 pounds baby potatoes
• 12 ounces Brussels sprouts
• 3 medium carrots 
• 1 large onion, peeled
• 2 tablespoons packed brown sugar
• 1 tablespoon Lawry’s Seasoned Salt
• 1/2 teaspoon black pepper, divided
• 1/4 teaspoon salt  
• 3 tablespoons olive oil, divided
• extra olive oil to prepare the baking sheet

Instructions

1. Preheat oven to 325° F. Grease the bottom of a large baking sheet with olive oil.
2. Wash and pat vegetables dry. Cut onion into 1-inch thick wedges. 
3. Slice thick carrots lengthwise, then cut into 2 1/2-inch lengths.
4. Discard any discolored outer leaves on Brussels sprouts. Trim the base and slice half lengthwise.
5. Place the veggies in a large bowl. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Drizzle 2 tablespoons of olive oil. Mix using hands. 
6. Combine seasoning salt, brown sugar, and 1/4 teaspoon pepper. Rub pork with 1 tablespoon olive oil. Massage the dry rub all over the pork. Place pork fat side up in the center of the baking sheet.
7. Add vegetables, except for Brussels sprouts. Keep veggies in a single layer, and do not crowd the pork. If necessary, use two cookie sheets.
8. Bake for 40 minutes.
9. Remove from oven. Use a turkey baster to drain the liquid. Reserve the juices, optional. 
10. Turn over vegetables for even browning. Add Brussels sprouts. 
11. Bake for  40 minutes or until a thermometer registers at least 145° F  when inserted into the center of the pork (see note below for temperature guide). Allow to rest for 10 minutes before slicing. 
12. Optional step: reheat the reserved juice to drizzle over pork.

Notes:<br>

• Temperature guide for pork: 145°- 150° F for medium rare; 150°-155° F for medium; 155°-160° F for medium well: 160°-165° for well done.
• For best results, keep vegetables in a single layer. Do not overcrowd. Use 2 baking sheets if needed.
• Line the baking sheet with parchment paper or aluminum foil for really easy cleanup.
• When baking larger cuts of meat where cooking time needs to be extended, bake the pork first and add the root vegetables for the last 1 hour 15 minutes. Add tender vegetables to the last 35-40 minutes of baking time.
• To keep pork tender, allow it to rest for at least 5 minutes before slicing.

Keywords:Pork Loin, Pork Roast, Sheet Pan Recipes, Roasted Vegetables

Disclosure: This site contains paid advertising and affiliate links. In Good Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.