A perfect recipe for meat and potatoes fans. Enjoy this recipe with a fresh side salad, and a piece of fruit for dessert.
Makes 6 servings.
Ingredients
2 cups onions, cut in wedges (about 1/2 pound or 2 medium )
2 cups potatoes, diced (about 12 ounces or medium)
2 cups baby carrots (or 3/4 pound regular carrots, sliced)
2 tablespoons vegetable oil (divided)
1 1/4 pounds pork loin
3 teaspoons brown sugar (1 Tablespoon)
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon salt
Directions
- Wash hands with soap and water.
- Preheat oven to 400°F.
- In a bowl mix veggies with 1 tablespoon oil, salt, and pepper.
- Lay veggies around the edge of a 9"x13" pan and put in oven.
- Use a small bowl to make the rub. Mix the brown sugar, garlic, 1/2 teaspoon pepper, and 1/4 teaspoon salt in the bowl.
- Sprinkle the rub over the loin. Press gently so the rub sticks to the roast. Wash your hands after handling the raw meat.
- Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium high heat. Add the loin. Brown the sides of meat. Turn after about 2-3 minutes per side.
- Transfer the pork to the center of the pan with veggies. Bake for about 40 minutes. A meat thermometer should read 145°F. Check the temperature after 30 minutes in the oven.
- Remove from oven. Let set for 5 minutes. Slice and serve.
For nutrition information, please visit Pork Loin Roast with Veggies at USDA’s MyPlate Kitchen.