Easy Pork Roast With Vegetables

4 Servings
1 hr 40 min

Simple ingredients simply prepared can make the best meals. This pork roast dinner is a prime example. Pork, potatoes, carrots, onions, and Brussels sprouts are roasted on a sheet pan until tender. One pot meals don’t get much easier!


What I love about this dish is its versatility. The vegetables can be swapped out for whatever you have on hand. No Brussels, no carrots, no problem! Broccoli, butternut, or parsnip are delicious substitutions.


As with the rest of this dinner, the seasoning is equally fuss-free. The veggies get a sprinkling of salt, pepper, and olive oil. The pork is rubbed with olive oil and then a mixture of seasoned salt, brown sugar, and black pepper. These few ingredients are all that’s needed for a deliciously flavorful roast dinner.


Easy to make and big on comfort, this dinner is a regular at my table. With less than 20 minutes prep time, it is a cinch to put together. The oven does the rest of the work.


Give this Easy Pork Roast with Vegetables a try. You’re going to love it!


More information on this dish and additional images can be found at In Good Flavor.

Easy Pork Roast With Vegetables

Recipe details

  • 4  Servings
  • Prep time: 20 Minutes Cook time: 80 Minutes Total time: 1 hr 40 min
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Ingredients


  • 3 - 3.5 lb. center cut pork loin
  • 1 1/2 pounds baby potatoes
  • 3 medium carrots
  • 12 ounces Brussels sprouts
  • 1 large onion, peeled
  • 2 tablespoons packed brown sugar
  • 1 tablespoon Lawry's Seasoned Salt
  • 1/2 teaspoon black pepper, divided
  • 1/4 teaspoon salt
  • 3 tablespoons olive oil, divided
  • extra olive oil to prepare baking sheet

Instructions


Preheat oven to 325° F. Grease bottom of a large baking sheet with olive oil.
Wash and pat vegetables dry. Cut onion into 1-inch thick wedges.
Slice thick carrots lengthwise, then cut into 2 1/2-inch lengths.
Discard any discolored outer leaves on Brussels sprouts. Trim base and slice half lengthwise.
Place veggies into a large bowl. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Drizzle 2 tablespoons olive oil. Mix using hands.
Combine seasoning salt, brown sugar, and 1/4 teaspoon pepper. Rub pork with 1 tablespoon olive oil. Message the dry rub all over the pork. Place pork, fat side up, in the center of baking sheet.
Add vegetables, except for Brussels sprouts. Keep veggies in single layer and do not crowd the pork. Use two cookie sheets if necessary.
Bake for 40 minutes.
Remove from oven. Use a turkey baster to drain liquid. Reserve juices, optional.
Turn over vegetables for even browning. Add Brussels sprouts.
Bake for 40 minutes or until a thermometer registers at least 145° F degrees when inserted into center of pork (see note below for temperature guide). Allow to rest 10 minutes before slicing.
Reheat reserved juice to drizzle over pork, optional.

Tips

  • Temperature guide for pork: 145°- 150° F for medium rare; 150°-155° F for medium; 155°-160° F for medium well: 160°-165° for well done.
  • For best results, keep vegetables in a single layer. Do not overcrowd. Use 2 baking sheets, if needed.
  • When baking larger cuts of meat where cooking time needs to be extended, bake the pork first and add the root vegetables the last 1hr 15mins. Add tender vegetables the last 35-40 minutes of bake time.
  • To keep pork tender, it is important to allow the pork to rest at least 5 minutes prior to slicing.

In Good Flavor
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Comments

  • Jeannie Armstrong-Shaw Jeannie Armstrong-Shaw on Nov 06, 2020

    I’m interested in making this, but don’t understand what to do with the potatoes, or where the brussel sprouts came from?

    • See 1 previous
    • In Good Flavor In Good Flavor on Nov 07, 2020

      Hi Jeannine. I’m so glad you asked! I forgot to put the Brussels in the ingredients list, which I just updated. Thank you! The potatoes are seasoned along with all of the other veggies (step 5). When it’s time to bake, put all of the veggies, except for the Brussels, onto the sheet pan with the pork. Bake for 40 minutes before adding the Brussels sprouts (drain the juices from the sheet pan before adding the sprouts). Then continue to bake for another 35-40 minutes. I hope this clears things up! Enjoy!

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