Roasted Pork Loin with Potato and Carrots

Straightforward oven-roasted pork dish with seasoned vegetables on the side.

Prep Time15

Cook Time35

Total Time50

Course: Pork

Cuisine: American

Keyword: pork loin, roast

Servings: people

Calories: 571kcal

Author: Daisy Merano

Combine all the pork rub ingredients in a bowl. Mix well.
3 lbs. pork loin
Pre-heat oven to 400F
2 tablespoons olive oil, 3 tablespoons fresh thyme, 2 teaspoons garlic powder, 1 teaspoon salt, ¼ teaspoon ground black pepper, ¼ teaspoon cayenne pepper powder
Rub the pork with the mixed rub ingredients. Let it stay for 15 minutes.
Meanwhile combine potato, carrot, onion, olive oil, salt and pepper in a large bowl. Toss until the ingredients are well blended.
2 potatoes, 1 carrot, 1 red onion, ¼ teaspoon salt, 3 tablespoons olive oil, 1 pinch ground black pepper
Arrange the pork loin in a roasting rack. Spread the vegetables on a small baking tray. Put the pork loin in the oven along with the vegetable tray. Roast the pork for 35 minutes or until the internal temperature reads 140F.
Remove the pork and vegetables from the oven. Let the meat rest for 10 minutes.
Arrange the pork in a large dish and serve with roasted potato and carrots.

Use a Meat Thermometer - The difference between juicy and dry pork often comes down to temperature. Insert the thermometer into the thickest part of the loin and pull it out once it hits 140°F. Letting it rest afterward will carry it a few degrees higher naturally.
Don’t Skip the Rest Time - Once the pork is out of the oven, let it rest uncovered for 10 minutes. This gives the juices time to settle so they stay inside the meat when sliced. Cutting too early can dry out the center.
Size Affects Cooking Time - If your pork loin is thinner or thicker than 3 pounds, adjust the roasting time. A thinner cut will cook faster and may not need the full 35 minutes. Always go by internal temp, not just time.