Pork Loin Roast with Vegetables

This easy pork loin roast with veggies is a complete one-pan dinner with juicy, garlic and herbs seasoned pork, tender potatoes, carrots, and celery. It’s simple enough for Sunday dinner and impressive enough for company.

side shot of oval plate with cooked and sliced pork loin roast and roasted vegetables arranged around the roast

An Easy, Juicy Pork Roast Dinner

There’s a lot to love about a good pork loin roast, especially when the whole dinner cooks in one pan. This one is rubbed with garlic, rosemary, thyme, and oregano, then roasted with baby potatoes, carrots, and celery until the pork is juicy and the vegetables are tender and full of flavor.

Pork loin is also one of those cuts that can go from perfectly juicy to dry if it stays in the oven too long. The trick is simply to keep an eye on the internal temperature. Pull it when it reaches 145°F, give it a few minutes to rest, and you’ll have tender slices of pork ready to serve with all those roasted veggies and pan juices.

overhead shot of oval plate with cooked and sliced pork loin roast and roasted vegetables arranged around the roast

Ingredients You’ll Need

This pork loin roast is made with simple ingredients, including plenty of herbs and vegetables.

Pork Loin: Use a 3-pound boneless pork loin roast. Make sure you’re buying pork loin, not pork tenderloin, which is a much smaller and leaner cut.
Olive Oil: Helps the seasonings stick to the pork and gives the outside a nicely browned crust.
Garlic: I use 3 fresh garlic cloves. Mince or press them before adding them to the seasoning mixture.
Dried Herbs: A combination of thyme, rosemary, and oregano adds plenty of savory flavor to the pork.
Carrots: Peel and cut the carrots into roughly 1-inch pieces so they cook evenly.
Celery: Cut the celery into pieces about the same size as the carrots.
Baby Yukon Gold Potatoes: Quarter the potatoes so they’re small enough to cook through alongside the pork. If yours are very small, you can simply halve them.
Salt and Black Pepper: For seasoning the pork and vegetables.

How to Make Pork Loin Roast with Veggies

Roasting pork loin is a simple process, and it will fill your whole house with that “home for the holidays” aroma, no matter what time of year it actually is!

The Criss-Cross Slicing Method Exhibited on a Roast Over a Red Cutting Board

glass bowl with chopped pieces of carrots, celery, and potatoes

Olive Oil Being Drizzled Over the Raw Veggies in the Casserole Dish

raw pork loin roast tied with kitchen twine

overhead shot of cooked and sliced pork roast set on a white background

Prep. Take the pork roast out of the fridge and place it fatty side up on a platter or work surface lined with parchment to come to room temperature. While the roast is coming to temperature, preheat the oven to 450°F.
Make the seasoning and score the roast. In a small bowl, mix 1 tablespoon olive oil, minced garlic, and the herbs. When the roast is no longer cool to the touch, gently make criss-cross slits in the fat on top with your knife. This lets the seasoning soak in while the meat roasts.
Season the pork. Place your roast into a casserole-sized baking dish. Gently rub the herb mixture all over the pork loin and season generously with salt and pepper. Cover the roast with aluminum foil.
Roast. Pop it in the oven and bake at 450°F for 20 minutes.
Prep the vegetables. While the oven preheats, slice the carrots, celery, and potatoes, place them in a bowl, and toss with olive oil, salt, and pepper.
Add the veggies to the pork loin. After the initial 20 minutes of roasting, lower the oven temperature to 350°F and remove the pork from the oven. Arrange the sliced vegetables around the pork roast in the dish.
Finish. Bake uncovered at 350°F for 35 to 45 minutes, or until the pork roast reaches an internal temperature of 145°F and the vegetables are tender.
Serve. Remove the pork roast from the oven, cover it with a piece of foil, and let it rest for 10 minutes before slicing.

Tips for Success

Pat the pork dry. Blot the pork loin well with paper towels before adding the seasoning. Removing excess surface moisture helps it brown better in the oven.
Use a meat thermometer. Pork loin is lean, so the easiest way to keep it from drying out is to watch the internal temperature. Cook it until the thickest part reaches 145°F.
Let it rest before slicing. Rest the pork loin for about 10 minutes after it comes out of the oven. This gives the juices time to redistribute instead of running out as soon as you slice it.
A little pink is okay. Don’t judge pork by color alone. Properly cooked pork can still have a slightly rosy center, so use the internal temperature to determine when it’s done.
Slice against the grain. Cutting across the grain gives you more tender slices and makes the pork easier to chew.

up close shot of baked pork loin roast sliced and served with vegetables

What to Serve with Pork Loin

This pork loin already comes with plenty of roasted vegetables, so you don’t need much to round out dinner. Add some bread, a fresh salad, or another veggie on the side.

Asparagus: Crispy parmesan asparagus fries are a fun alternative to roasted asparagus, with a crunchy Parmesan coating that goes great with the pork.
Bread: Serve warm no-knead bread on the side for soaking up the garlicky pan juices.
Salad: A fresh avocado tomato salad is an easy way to add something cool and crisp alongside the roasted pork and vegetables.

by Katerina | FesuvThis easy pork loin roast with veggies is juicy, tender, and seasoned with garlic and herbs. Potatoes, carrots, and celery make it a complete one-pan dinner. Prep Time: 10 minutes
Cook Time: 1 hour
Resting Time: 10 minutes
Total Time: 1 hour 30 minutes
Servings: 6

Ingredients

3 pounds boneless pork loin roast
3 tablespoons olive oil
4 cloves garlic, minced
½ tablespoon dried crushed rosemary
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon paprika
4 to 5 large carrots, peeled and cut into 1-inch pieces
4 stalks celery, cut into 1-inch pieces
1 pound baby Yukon gold potatoes, quartered
sea salt, to taste
freshly ground black pepper, to taste

Instructions

Prep the pork and oven. Remove the pork loin from the refrigerator and pat it dry with paper towels. Place it fat-side up on a cutting board or parchment-lined work surface. Set the oven to preheat to 450°F.
Make the herb rub. Meanwhile, combine 1 tablespoon of olive oil with the garlic, rosemary, thyme, oregano, and paprika in a small bowl.
Score the fat. Using a sharp knife, lightly score the fat cap about ¼-inch deep in a crosshatch pattern. Be careful not to cut deeply into the meat.
Season the pork. Season the pork generously with salt and black pepper. Place it fat-side up in a 5-quart or larger baking dish, then rub the herb mixture all over the pork.
Start roasting. Cover the baking dish with foil and roast the pork at 450°F for 20 minutes.
Prep the vegetables. Meanwhile, add the cut carrots, celery, and potatoes to a large bowl. Toss with 1 tablespoon of olive oil and season with salt and black pepper.
Add the vegetables. After the pork has roasted for 20 minutes, reduce the oven temperature to 350°F. Carefully remove the baking dish from the oven and remove the foil. Arrange the vegetables around the pork and drizzle the remaining 1 tablespoon of olive oil over the pork and vegetables.
Continue roasting. Return the baking dish to the oven, uncovered, and roast at 350°F for another 35 to 45 minutes, or until the vegetables are tender and the thickest part of the pork reaches 145°F on an instant-read thermometer.
Rest. Remove the pork from the oven and loosely tent it with foil. Let it rest for 10 minutes.
Slice and serve. Transfer the pork loin to a cutting board and slice it against the grain. Serve with the roasted vegetables and pan juices.

Equipment

9×13 Baking Dish

Nutrition

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

How to Store and Reheat Leftovers

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Reheat: Place the pork and vegetables in a baking dish with any leftover pan juices. Cover with foil and warm in a 325°F oven until heated through. You can also reheat individual portions in the microwave.
Freeze: Store the cooled pork loin in an airtight container or freezer bag and freeze for up to 3 months. I recommend slicing the pork before freezing so you can thaw only what you need.
Thaw: Let frozen pork loin thaw overnight in the refrigerator before reheating.