Pork Loin Roast with Veggies

60 min · Serves 6

Based on a recipe from Spend Smart. Eat Smart. Iowa State University Extension, via USDA MyPlate Kitchen

What goes in

• 2 cupsonions, cut in wedges
• 2 cupsdiced potatoes
• 2 cupsbaby carrots
• 29.6 mlvegetable oil
• 1¼ lbpork loin
• 14.8 mlbrown sugar
• 2½ mlgarlic powder
• 2½ mlblack pepper
• 1.2 mlsalt

How to cook it

1. Preheat your oven to 400°F.
2. Toss the prepared onions, potatoes, and carrots with 1 tablespoon of vegetable oil and a light pinch of salt and pepper.
3. Arrange the vegetables along the perimeter of a 9x13-inch baking pan and place the pan in the oven.
4. Combine the brown sugar, garlic powder, black pepper, and salt in a small bowl.
5. Coat the pork loin with the spice blend, pressing it firmly onto all sides.
6. Warm the remaining 1 tablespoon of oil in a large skillet over medium-high heat, add the pork, and sear each side for 2 to 3 minutes until browned.
7. Transfer the browned roast into the center of the baking dish with the vegetables.
8. Roast for around 40 minutes, checking with a meat thermometer after 30 minutes until the internal temperature reaches 145°F.
9. Remove the pan from the oven, let the roast rest for 5 minutes, then slice the pork and serve alongside the roasted vegetables.

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