Easy Pork Roast with Roasted Vegetables

Easy Pork Roast with Roasted Vegetables


Easy Pork Roast with Slow Roasted Vegetables


3 lb. center cut pork loin

1 large sweet potato, peeled

2 medium carrots, peeled

1 large onion, peeled

2 tbsp. packed brown sugar

1 tbsp. Lawry's Season Salt

1/4 tsp. black pepper

salt & pepper

olive oil


Preheat oven to 325 degrees F. Grease bottom of a large cookie sheet with olive oil.




Combine seasoning salt, brown sugar, and 1/4 tsp. pepper. Rub pork with some olive oil. Message the dry rub all over the pork. Place pork in the center of the cookie sheet.


Cut onion into large wedges. Cut sweet potato into at least 1 1/2 inch chunks. Cut carrots into 1 1/2 inch chunks. Cut parsnips into no larger than 1 inch chunks (they take the longest to bake), keeping pieces approximately the same diameter. Place veggies into a large bowl. Sprinkle with salt and pepper and about 2 tbsp. olive oil. Mix using hands. Add vegetables to the cookie sheet. Keep veggies in single layer and do not crowd the pork. Use two cookie sheets if necessary.




raw pork roast, carrots and potatoes in a baking pan

Place veggies in a single layer. Don't crowd the pork.


Bake for about 1 ½ hour or until a thermometer registers 160 degrees when inserted into center of pork. Allow to rest about 10 minutes before serving. 


Note: For larger cuts of pork or if you just want more vegetables, I recommend baking the pork and vegetables in separate pans. Larger pork will require a longer baking time (add about 30 – 35 minutes per pound). Bake vegetables the last 1 1/2 hour of the baking period.



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