Simple ingredients simply prepared can make the best meals. This pork roast 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 about 15 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.
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 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 10 minutes before serving.
- Reheat reserved juices to serve over pork, optional.
- See recipe card for detailed instructions.
How to choose a 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 vegetable be swapped out?
Yes? By all means. This dish is versatile. Slightly change flavor profile by swapping out veggies for whatever pleases you. Sweet potatoes, butternut, parsnip, broccoli are some good options.
If using other vegetables, how long to bake them?
Hard root vegetables can handle the 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 Brussel sprouts, broccoli, peppers, or mushrooms, add to the baking sheet 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 how large the pieces are.
Note: when using a larger pork that requires longer baking time, the vegetable cooking time remains unchanged. Add the root vegetables during the last 1hr 15 minutes or so and the softer ones the last 35-40 minutes.
Other comforting meals you might like:
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EASY PORK ROAST WITH VEGETABLES
INGREDIENTS:
3 - 3.5 lb. center cut pork loin
1 1/2 pounds baby potatoes
3 medium carrots
1 large onion, peeled
2 tablespoons packed brown sugar
1 tablespoon Lawry's Season Salt
1/2 teaspoon black pepper, divided
1/4 teaspoon salt
3 tablespoons olive oil, divided
extra olive oil to prepare baking sheet
extra olive oil to prepare baking sheet
INSTRUCTIONS:
- Preheat oven to 325° F. Grease bottom of a large baking sheet with olive oil.
- Wash and pat vegetables dry. Cut onion into 1-inch thick wedges.
- Slice thick carrots lengthwise, then cut into 2 1/2-inch lengths.
- Discard any discolored outer leaves on Brussels sprouts. Trim base and slice half lengthwise.
- Place veggies into a large bowl. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Drizzle 2 tablespoons olive oil. Mix using hands.
- Combine seasoning salt, brown sugar, and 1/4 teaspoon pepper. Rub pork with 1 tablespoon olive oil. Message the dry rub all over the pork. Place pork, fat side up, in the center of baking sheet.
- Add vegetables, except for Brussels sprouts. Keep veggies in single layer and do not crowd the pork. Use two cookie sheets if necessary.
- Bake for 40 minutes.
- Remove from oven. Use turkey baster to drain liquid. Reserve juices, optional.
- Turn over vegetables for even browning. Add Brussels sprouts.
- Bake for 40 minutes or until a thermometer registers at least 145° F degrees when inserted into center of pork (see note below for temperature guide). Allow to rest 10 minutes before slicing.
- Reheat reserved juice to drizzle over pork, optional.
Makes 4 servings.
Recipe Notes:
- 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.
- When baking larger cuts of meat where cooking time needs to be extended, bake the pork first and add the root vegetables the last 1hr 15mins. Add tender vegetables the last 35-40 minutes of bake time.
- To keep pork tender, it is important to allow the pork to rest at least 5 minutes prior to slicing.
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