This easy Pork Loin Roast with Veggies is a complete dinner that will impress your guests. Fragrant with olive oil, garlic, and herbs, this roast is juicy, elegant, and simple to prepare.
An Easy, Juicy Pork Roast Dinner
Pork loin roast is an underrated weeknight or weekend dish. With the right technique and a meat thermometer, you can avoid overcooking and serve a tender, flavorful roast every time.
This recipe pairs a lean, seasoned pork loin with carrots, celery, and baby potatoes roasted alongside the meat for a one-pan, cozy meal.
What You’ll Need
Use the best quality pork you can find for the best results. Ingredients are straightforward and easy to source.
- Pork Roast: 3-pound boneless pork loin roast.
- Olive Oil: 3 tablespoons, divided.
- Garlic: 3–4 cloves, minced.
- Herbs: Dried thyme, rosemary, and oregano.
- Carrots: 4 large, peeled and cut into 1-inch pieces.
- Celery: 3–4 stalks, cut into 1-inch pieces.
- Potatoes: 1 pound baby Yukon Golds, quartered.
- Seasoning: Salt and freshly ground black pepper to taste; optional paprika for added color and flavor.
How to Make Pork Loin Roast with Veggies
Roasting pork loin is simple and fills the kitchen with a comforting aroma. Follow these clear steps for a juicy roast and tender vegetables.
- Bring to room temperature: Remove the pork from the fridge and let it sit, fat-side up, on a platter or parchment-lined surface until no longer cold to the touch.
- Preheat oven: Preheat to 450°F (230°C).
- Prepare seasoning: In a small bowl combine 1 tablespoon olive oil, the minced garlic, dried rosemary, thyme, oregano, and a pinch of paprika (optional).
- Score the fat: When the roast has warmed, score the fat 1/4 inch deep in a cross-hatch pattern at 1-inch intervals so the seasoning penetrates the meat.
- Season and sear slightly: Generously season the roast with salt and pepper, then rub the herb mixture over the surface. Place the roast fat-side up in a 5-quart (or larger) baking dish and cover loosely with foil.
- Initial roast: Roast at 450°F for 20 minutes to help render the fat and start browning.
- Prepare vegetables: While the roast starts, toss the carrots, celery, and quartered potatoes with 1 tablespoon olive oil, salt, and pepper.
- Lower heat and add veggies: After 20 minutes, reduce oven temperature to 350°F (175°C). Remove foil, arrange the vegetables around the pork, and drizzle an additional tablespoon of olive oil over the vegetables and roast.
- Finish roasting: Roast uncovered at 350°F for 35–45 minutes more, until an instant-read thermometer reads 145°F (63°C) in the thickest part of the roast and the vegetables are tender.
- Rest and serve: Remove from the oven, tent with foil, and let rest 10 minutes before slicing. Slice the pork and serve with the roasted vegetables.
Tips for Success
- Dry the surface: Pat the pork dry before seasoning; a dry surface crisps more effectively.
- Use a thermometer: Rely on internal temperature (145°F) rather than color to judge doneness.
- Rest time: Let the roast rest 8–15 minutes (10 minutes is ideal) so juices redistribute and slices stay moist.
Serving Suggestions
This roast pairs well with many sides. A few complementary options include warm bread or a fresh salad for contrast. Roasted asparagus or simple buttered rolls also work nicely.
How to Store and Reheat Leftovers
- Store leftovers in airtight containers in the refrigerator and use within 3 days.
- To reheat, place pork and any pan juices in a baking dish, cover, and warm in a 325°F oven until the internal temperature reaches 145°F. Avoid overcooking to prevent dryness.
- You can freeze leftover roast for up to 3 months; wrap tightly and thaw in the refrigerator before reheating. Do not refreeze after reheating.
Pork Loin Roast with Vegetables
Ingredients
- 3 pounds boneless pork loin roast
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1/2 tablespoon dried crushed rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika (optional)
- 4–5 large carrots, peeled and cut into 1-inch pieces
- 4 stalks celery, cut into 1-inch pieces
- 1 pound baby Yukon Gold potatoes, quartered
- Sea salt and freshly ground black pepper to taste
Instructions
- Remove the roast from the fridge and let it come to room temperature, fat-side up.
- Preheat the oven to 450°F (230°C).
- Mix 1 tablespoon olive oil, minced garlic, rosemary, thyme, oregano, and paprika in a small bowl.
- Score the fat 1/4 inch deep in a cross-hatch pattern. Season generously with salt and pepper and rub the herb mixture over the roast. Place in a baking dish and cover loosely with foil.
- Roast at 450°F for 20 minutes.
- Meanwhile, toss the carrots, celery, and potatoes with 1 tablespoon olive oil, salt, and pepper.
- After 20 minutes, reduce oven temperature to 350°F (175°C). Remove the foil, arrange the vegetables around the roast, and drizzle the remaining tablespoon of oil over everything.
- Roast uncovered at 350°F for 35–45 minutes, until the pork reaches 145°F (63°C) and the vegetables are tender.
- Remove from oven, tent with foil, and let rest 10 minutes. Slice and serve with the roasted vegetables.
Equipment
- Oven
- Baking dish (5-quart or larger)
- Instant-read thermometer
Nutrition (per serving, estimate)
Calories: 449 kcal | Carbs: 20 g | Protein: 53 g | Fat: 17 g
Nutritional info is an estimate and provided as a courtesy. Values may vary depending on ingredients and portion sizes.
More Easy Pork Recipes
If you enjoyed this recipe, try other simple pork dishes like Instant Pot pork chops, pork Parmesan, or pesto-stuffed pork chops for more variety.