Herb-Roasted Pork Loin with Vegetables -

Herb-Roasted Pork Loin with Vegetables

Serves: 4–5

Prep Time: 15 minutes

Cook Time: 50–60 minutes

Rest Time: 10 minutes

Oven: 400°F (205°C)

For the pork

2½–3 lb pork loin roast

2 tbsp olive oil

1 tsp salt

½ tsp black pepper

1 tsp garlic powder

1 tsp smoked paprika

1 tsp dried thyme or rosemary

2 cloves garlic, minced

Fresh rosemary sprigs (optional)

For the vegetables

1 lb baby potatoes, halved

3–4 carrots, cut into chunks

1 zucchini, sliced

1 yellow squash, sliced

1 small onion, quartered

2 tbsp olive oil

Salt & black pepper, to taste

Optional pan sauce

½ cup chicken or beef broth

1 tbsp butter

Preheat oven to 400°F (205°C). Lightly grease a roasting pan.

Season pork: Pat pork dry. Rub with olive oil, salt, pepper, garlic powder, smoked paprika, thyme/rosemary, and minced garlic.

Prepare vegetables: Toss potatoes, carrots, zucchini, squash, and onion with olive oil, salt, and pepper. Spread evenly in the pan.

Assemble: Place pork loin on top of the vegetables. Add rosemary sprigs if using.

Roast: Cook uncovered 50–60 minutes, until pork reaches 145°F (63°C) internal temp.

Optional sauce: Remove pork + veggies. Place pan over medium heat, add broth and butter, scrape browned bits, and simmer 2–3 minutes.

Rest & serve: Rest pork 10 minutes, slice, and spoon pan juices/sauce over top.

Use a meat thermometer for best results.

If zucchini/squash cook too fast, remove them early and keep roasting the pork and potatoes/carrots.

Leftovers are great for sandwiches and meal prep.

Crusty bread to soak up the juices

Green salad or steamed greens