Easy Pork Roast with Vegetables

INGREDIENTS:

3 - 3.5 lb. center cut pork loin

1 1/2 pounds baby potatoes

3 medium carrots

12 ounces Brussels sprouts

1 large onion, peeled

2 tablespoons packed brown sugar

1 tablespoon Lawry's Seasoned Salt

1/2 teaspoon black pepper, divided

1/4 teaspoon salt

3 tablespoons olive oil, divided

extra olive oil to prepare baking sheet

INSTRUCTIONS:

• 1. Preheat oven to 325° F. Grease bottom of a large baking sheet with olive oil.

  2. Wash and pat vegetables dry. Cut onion into 1-inch thick wedges.

  3. Slice thick carrots lengthwise, then cut into 2 1/2-inch lengths.

  4. Discard any discolored outer leaves on Brussels sprouts. Trim base and slice half lengthwise.

  5. Place veggies into a large bowl. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Drizzle 2 tablespoons olive oil. Mix using hands.

  6. Combine seasoning salt, brown sugar, and 1/4 teaspoon pepper. Rub pork with 1 tablespoon olive oil. Message the dry rub all over the pork. Place pork, fat side up, in the center of baking sheet.

  7. Add vegetables, except for Brussels sprouts. Keep veggies in single layer and do not crowd the pork. Use two cookie sheets if necessary.

  8. Bake for 40 minutes.

  9. Remove from oven. Use turkey baster to drain liquid. Reserve juices, optional.

  10. Turn over vegetables for even browning. Add Brussels sprouts.

  11. Bake for 40 minutes or until a thermometer registers at least 145° F degrees when inserted into center of pork (see note below for temperature guide). Allow to rest 10 minutes before slicing.

  12. Reheat reserved juice to drizzle over pork, optional.

Makes 4 servings.

Recipe Notes:

• 1. Temperature guide for pork: 145°- 150° F for medium rare; 150°-155° F for medium; 155°-160° F for medium well: 160°-165° for well done.

  2. For best results, keep vegetables in a single layer. Do not overcrowd. Use 2 baking sheets, if needed.

  3. When baking larger cuts of meat where cooking time needs to be extended, bake the pork first and add the root vegetables the last 1hr 15mins. Add tender vegetables the last 35-40 minutes of bake time.

  4. To keep pork tender, it is important to allow the pork to rest at least 5 minutes prior to slicing.

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