Roasted Pork Loin & Vegetables
Servings 6, Total time 1 hour + 30 minutes
Pork roast is an excellent choice for effortless, ready-to-eat meals that can be enjoyed throughout the week. Imagine a pork loin seasoned with your favorite herbs and spices, roasting in the oven until it becomes juicy and tender. This delicious roast can be served for a simple dinner alongside a medley of vegetables like carrots and potatoes, or it can serve as an elegant centerpiece for holiday gatherings. Additionally, it's a meal prep dream, providing delicious, ready-to-eat options for those busy days ahead. I truly appreciate the incredible flavors and the convenience that come together in one outstanding roast, a hassle-free option for any occasion.
For the Pork:
3 lb pork loin roast boneless
2 tbsp olive oil
2 garlic cloves, sliced
½ tsp kosher salt
½ tsp freshly ground black pepper
1 tsp smoked paprika
2 sprigs of Fresh thyme
2 Bay leaves
1 cup white wine
For the Vegetables:
1 tbsp olive oil
1 lb carrots, peeled and cut into large pieces
2 celery stalks, cut into large pieces
2 small golden potatoes, peeled and kept whole
4 garlic cloves
½ tsp freshly ground black pepper
½ tsp kosher salt
Steps:
Preheat the oven to 375 degrees F.
Tie the pork loin with kitchen twine. Using a sharp knife, make small incisions on both sides of the pork and stuff them with slices of garlic.
Combine the pork seasonings in a small bowl, then rub the spice mixture all over the pork loin.
Heat 2 tablespoons of olive oil in a large Dutch oven or baking pan over medium heat. Once the oil is hot, add the pork loin to the pan and sear it until all sides are browned, about 2-3 minutes per side. Make sure to keep the pork loin fat side up in the center of the pan and pour in the wine.
Toss the vegetables with olive oil and seasonings in a mixing bowl, then arrange them around the pork in the Dutch oven with the bay leaves and fresh thyme.
Cover the Dutch oven and place it in the oven. Cook for about 40 minutes. After that, uncover it and continue cooking for an additional 15 minutes, or until the internal temperature of the pork loin reaches 145 degrees F.
When done, remove the pork loin from the oven and transfer it to a cutting board. Cover it with aluminum foil and let it rest for 10 minutes.
While the meat is resting, collect the drippings from the roast along with the wine and some of the carrots and celery. Using an immersion blender, puree this mixture until it reaches a gravy-like consistency. If needed, add some chicken stock to adjust the texture.
Slice the pork loin and arrange it on a platter with the roasted vegetables around it. Serve the gravy on the side. Enjoy!
Notes:
Pork roast offers delicious possibilities with leftovers. It can be easily transformed into sandwiches, salads, or stir-fries.
Pork loin vs. pork tenderloin
A pork loin is a large, thick cut of pork from the loin muscle of a pig, typically covered with a thin layer of fat. It is ideal for roasting.
Pork tenderloin is a leaner cut, and it is considered the filet mignon of pork. It's excellent for grilling and sautéing, as it is very lean and has very little fat.