Pork Loin Roast with Veggies
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Serves6 (1 cup vegetables, 1 slice of pork loin each)
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Ingredients
- 2 cups onions, cut in wedges
- 2 cups potatoes, diced
- 2 cups baby carrots
- 2 tablespoons vegetable oil, divided
- 1 1/4 pounds pork loin, lean
- 1 tablespoon brown sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Directions
- 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.
- In a small bowl, mix the brown sugar, garlic, 1/2 teaspoon pepper, and 1/4 teaspoon salt.
- 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 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 30-40 minutes.
- Remove from oven. Let set for 5 minutes. Slice and serve.
Recipe Tips
Internal temperature of pork should reach 145°F. Let rest for 5-10 minutes before slicing.
Nutrition Facts
Pork Loin Roast with Veggies
Amount Per Serving (1 cup vegetables, 1 slice of pork loin eachg)
Calories 327
Calories from Fat 117
% Daily Value*
Total Fat 13g
20%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 4g
Cholesterol 76mg
25%
Sodium 169mg
7%
Potassium 845mg
24%
Total Carbohydrates 24g
8%
Dietary Fiber 3g
12%
Sugars 8g
Protein 28g
56%
Vitamin A
101%
Vitamin C
17%
Vitamin D0%
Calcium
4%
Iron
10%
* Percent Daily Values are based on a 2000 calorie diet.
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