Pork Loin Roast
User Reviews
4.8
Pork Loin Roast
Description
The Pork Loin Roast combines a thick boneless pork loin rubbed with a blend of garlic powder, onion powder, smoked paprika, salt, and black pepper. After searing in olive oil to brown all sides, the roast is transferred to the oven where it begins cooking uncovered. Midway through, halved Brussels sprouts and diced sweet potatoes, also seasoned, are arranged around the pork to roast together. This method allows the vegetables to absorb flavors from the pork while becoming tender and caramelized. The pork is cooked until reaching 145°F internally, providing a slightly pink, moist center while maintaining a well-browned exterior.
The roast size and inclusion of root vegetables make this suitable for a family meal or leftovers. The combination of spices adds mild savory warmth, while the smoked paprika gives subtle smokiness. The vegetables add an earthy and sweet balance to the pork's richness. Cooking on a sheet pan allows for simple cleanup and one-pan roasting.
When preparing, ensure to use a pork loin—not tenderloin—as the loin is wider and thicker with a fat layer that helps retain moisture and flavor. Let the roast rest briefly before slicing. Leftovers should be stored refrigerated and consumed within three days for best quality.
Ingredients
Pork Loin
- 3 lb pork loin roast boneless
- 2 Tbsp olive oil
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp black pepper ground
- 1 tsp smoked paprika
Vegetables
- 1 Tbsp olive oil
- 1 lb Brussels sprouts halved
- 2 sweet potatoes peeled and diced into 1’’ pieces, medium sized
- 1 tsp garlic powder
- ½ tsp black pepper
Instructions
- Preheat oven to 375 degrees F.
- Line a rimmed baking sheet with aluminum foil or parchment paper and set aside. I recommend using a half sheet pan.
- In a small bowl combine the seasonings for the pork; garlic powder, onion powder, salt, black pepper and smoked paprika.
- Rub the entire pork loin with spice mixture.
- In a frying pan heat 2 Tbsp of olive oil over medium heat. When olive oil is hot place pork loin in pan and sear until all sides are browned; about 2-3 minutes per side.
- Transfer pork loin to prepared baking sheet with the fat-layer up.
- Place pork loin in preheated oven at 375 degrees F for 25 minutes.
- While pork is cooking toss the vegetables along with olive oil and seasonings in a mixing bowl.
- Pull pork loin out of oven after 25 minutes and add the vegetables all around it in one layer.
- Place pork loin back in oven and cook 25-30 additional minutes or until the internal temperature of the pork loin reaches 145 degrees F.
- Remove the baking sheet from the oven and loosely cover with foil. Let rest 3 minutes.
- Cut the pork in slices and serve with vegetables.
Notes
- Cook the roast with the fat cap side facing up to help baste the meat during roasting.
- Refrigerate any leftovers and consume within 3 days to maintain freshness and safety.
- Use pork loin, characterized by its thickness and fatty layer, rather than pork tenderloin which is slimmer and cooks differently.
- Roast the pork to an internal temperature of 145°F for juiciness and safety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Calories | 437kcal | 22% |
| Carbohydrates | 17g | 6% |
| Protein | 54g | 108% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 143mg | 48% |
| Sodium | 349mg | 15% |
| Potassium | 1308mg | 28% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 6882IU | 138% |
| Vitamin C | 65mg | 72% |
| Calcium | 56mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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