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November 03, 2012



One of the easiest comfort meals to put together, this succulent roast pork with vegetables is also one of my family's favorites.

pork roast with roasted vegetables
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Allow me to show you what I picked up today for a great deal on the clearance rack. It’s an addition to my collection of “pottery pretty”! So white, clean lined and simple, it is going to be a perfect serving bowl for many things...I'm thinking soup. I’m sure you will be seeing it in future posts.

white round bowl
A new addition to my collection.
Now let’s talk about food. This is my go-to pork recipe.It is great for weekend family dinners or for company. The rub is made up of only 3 ingredients, could not be easier. The pork is roasted at low temperature resulting in perfectly tender meat.

This is really one of my easiest dinner recipes. To make for easy cleanup, the pork and vegetables are baked in one large cookie sheet. You can truly put it in the oven and forget about it for 1 1/2 hour.

whole pork roast surrounded by vegetables

sliced pork roast surrounded by vegetables

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3 lb. center cut pork loin
1 large sweet potato, peeled
2 medium carrots, peeled
1 large onion, peeled
2 tbsp. packed brown sugar
1 tbsp. Lawry's Season Salt
1/4 tsp. black pepper
salt & pepper
olive oil


Preheat oven to 325 degrees F. Grease bottom of a large cookie sheet with olive oil.

Combine seasoning salt, brown sugar, and 1/4 teaspoon pepper. Rub pork with some olive oil. Message the dry rub all over the pork. Place pork in the center of the cookie sheet.

raw pork roast, carrots and potatoes in a baking pan
Place veggies in a single layer. Don't crowd the pork.

Cut onion into large wedges. Cut sweet potato into at least 1 1/2 inch chunks. Cut carrots into 1 1/2 inch chunks. Cut parsnips into no larger than 1 inch chunks (they take the longest to bake), keeping pieces approximately the same diameter. Place veggies into a large bowl. Sprinkle with salt and pepper and about 2 tbsp. olive oil. Mix using hands. Add vegetables to the cookie sheet. Keep veggies in single layer and do not crowd the pork. Use two cookie sheets if necessary.

Bake for about 1 1/2 hour or until a thermometer registers 160 degrees when inserted into center of pork.  Allow to rest about 10 minutes before serving.

Note:  For larger cuts of pork or if you just want more vegetables, I recommend baking the pork and vegetables in separate pans.  Larger pork will require a longer baking time (add about 30 – 35 minutes per pound). Bake vegetables the last 1 1/2 hour of the baking period.

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  1. I searched the internet for the perfect roast pork recipe and decided that this recipe was the one to follow. It was delicious. It was so tasty and flavorful; not dry at all. This meal was prepared to celebrate Christmas with my husband's family. They all raved about the meat and how moist it was. I was thrilled since I have been known to overcook my roasts in the past. This will be my "go to" recipe for roast pork. Thanks for sharing!

  2. This is my kind of dinner! Thanks for linking up with What's Cookin' Wednesday!

  3. Funnily enough, I made the pork for dinner tonight (minus the roasted veggies...had sauté zucchini and onions instead)! Thanks for stopping by and for hosting another great party, Karly!

  4. Your Pork Roast with Roasted Vegetables is a perfect fall dish with great flavor. Hope you are having a great day and thanks so much for sharing your awesome post with Full Plate Thursday!
    Come Back Soon!
    Miz Helen

    1. Thank you Miz Helen. I make the pork frequently because it is so easy. I'm looking forward to Full Plate Thursday!

  5. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you are having a great day and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen