Pork Loin Roast with Potatoes and Carrots

A simple oven-roasted pork loin seasoned with a thyme and garlic rub, served with roasted potatoes, carrots, and red onion. The pork roasts on a rack while the vegetables crisp on a separate tray, so the whole dinner comes out of one oven.

Prep Time15

Cook Time35

Resting Time10

Total Time50

Course: Main Course

Cuisine: American

Keyword: pork loin roast with potatoes and carrots

Servings: people

Calories: 492kcal

Author: Daisy Merano

Cost: $$

Equipment

1 Roasting rack and pan Lifts the pork so heat reaches all sides.
1 Baking Tray Holds the vegetables in a single layer so they crisp.
1 Meat thermometer The reliable way to avoid overcooking a lean cut.

Ingredients

Main Ingredients

3 lbs pork loin
2 pieces potatoes cubed
1 pieces carrot cubed
1 pieces red onion chopped
2 tablespoons olive oil
1/4 teaspoon salt
1 pinch ground black pepper

Pork Rub

3 tablespoons fresh thyme minced
2 teaspoons garlic powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper powder
3 tablespoons olive oil

US Customary - Metric

Instructions

Combine the fresh thyme, garlic powder, salt, ground black pepper, cayenne pepper, and olive oil in a small bowl. Mix until it forms a paste.
3 tablespoons fresh thyme, 2 teaspoons garlic powder, 1 teaspoon salt, 1/4 teaspoon ground black pepper, 1/4 teaspoon cayenne pepper powder, 3 tablespoons olive oil
Rub the mixture all over the pork loin, coating all sides. Let it sit for 15 minutes while you prepare the vegetables.
3 lbs pork loin
Preheat your oven to 400°F.
Place the potatoes, carrot, and red onion in a large bowl. Add the olive oil, salt, and ground black pepper, then toss until the vegetables are coated.
2 pieces potatoes, 1 pieces carrot, 1 pieces red onion, 2 tablespoons olive oil, 1/4 teaspoon salt, 1 pinch ground black pepper
Arrange the pork loin on a roasting rack set over a roasting pan. Spread the vegetables on a separate baking tray in a single layer.
3 lbs pork loin, 2 pieces potatoes, 1 pieces carrot, 1 pieces red onion
Roast the pork loin and vegetables for 35 minutes, or until the pork reaches an internal temperature of 140°F. Check the thickest part of the meat with a meat thermometer.
3 lbs pork loin
Remove the pork and vegetables from the oven. Let the pork rest for 10 minutes before slicing. This helps keep the meat juicy.
3 lbs pork loin
Slice the pork loin and arrange it on a serving plate with the roasted potato, carrot, and onion. Serve warm.
3 lbs pork loin, 2 pieces potatoes, 1 pieces carrot, 1 pieces red onion

Notes

Pick an even-thickness loin – A center-cut piece of uniform thickness cooks at one rate, so you do not end up with thin ends overdone before the middle finishes.

Slice across the grain – Cut the rested loin into half-inch pieces against the grain so each slice stays tender and easy to chew.

Convection adjustment – If you roast on convection, drop the oven to 375°F since the fan cooks a little faster, and start checking the temperature early.

Make extra rub – Double the thyme and garlic rub and keep the extra in a small sealed jar for the next roast or for pork chops.

For no pink at all – If you prefer pork with no blush, take it to 150°F instead of 140°F, though the slices will be a touch firmer.

Nutrition