Description
Herb-Crusted Pork Loin with Roasted Root Vegetables
Ingredients
1 lb pork loin
3 medium carrots, peeled and cut into sticks
2 parsnips, peeled and sliced into rounds
1 lb baby potatoes, halved
3 cloves garlic, minced
2 tbsp olive oil
1 tsp dried thyme
1 tsp dried rosemary
1 tsp garlic powder
Salt and pepper to taste
1 sprig fresh rosemary (optional, for garnish)
Directions
Preheat Oven:
Set oven to 400°F (200°C).
Season Pork:
Rub the pork loin with garlic powder, thyme, rosemary, salt, and pepper. Set aside.
Prepare Vegetables:
Toss carrots, parsnips, and potatoes in olive oil, garlic, salt, and pepper. Arrange on a large baking sheet or roasting pan.
Sear Pork:
Heat a skillet over medium-high heat, add a splash of olive oil, and sear the pork loin on all sides until golden, about 2-3 minutes per side.
Roast Everything:
Place the seared pork loin on top of the vegetables. Roast in the oven for 25-30 minutes or until the internal temperature of the pork reaches 145°F (63°C).
Rest & Serve:
Let the pork rest for 5 minutes before slicing. Garnish with fresh rosemary, and serve alongside the roasted vegetables.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: ~350 kcal per serving
#PorkPerfection #RoastedGoodness #DinnerMadeEasy #ComfortFood #RootVeggies
Step-by-Step Guide
Follow these detailed instructions for a foolproof, flavorful meal. First, ensure your pork loin is patted dry with paper towels; this helps the seasoning stick and promotes a better sear. When preparing the vegetables, cut them into uniform sizes to ensure even cooking. For the sear, ensure your skillet is very hot before adding the oil and the pork. A proper sear creates a flavorful crust and locks in juices. When roasting, place the pork directly on the bed of vegetables so the juices flavor the veggies. Use a meat thermometer to check for doneness at the thickest part, removing it at 145°F. Finally, the 5-minute rest is non-negotiable; it allows the juices to redistribute throughout the meat.
Serving Suggestions
This hearty dish is a complete meal on its own, but it pairs beautifully with a simple side salad dressed with a sharp vinaigrette to cut through the richness. For a special occasion, serve with a dollop of apple chutney or a drizzle of balsamic reduction over the sliced pork. A crusty baguette is perfect for soaking up any savory juices left on the plate. A medium-bodied red wine like Pinot Noir or a crisp hard cider complements the herb-crusted pork and sweet roasted vegetables perfectly.
How-to Summary
To summarize: Dry and season the pork. Toss chopped root vegetables with oil and garlic. Sear the pork until golden on all sides. Arrange the pork atop the vegetables on a baking sheet. Roast at 400°F for 25-30 minutes until the pork reaches 145°F internally. Rest the pork for 5 minutes before slicing and serving with the vegetables.
Frequently Asked Questions
Can I use other vegetables? Absolutely. Sweet potatoes, turnips, Brussels sprouts, or red onions are excellent alternatives or additions to the root vegetables listed.
What if I don’t have a meat thermometer? While a thermometer is highly recommended, you can make a small cut in the center of the loin after 25 minutes. The juices should run clear, and the meat should have no pink.
Can I prepare this ahead of time? Yes. You can season the pork and chop the vegetables up to a day in advance. Store them separately in the refrigerator. Let the pork sit at room temperature for 20 minutes before searing.
How do I store and reheat leftovers? Store sliced pork and vegetables in an airtight container for up to 3 days. Reheat gently in a covered dish in the oven at 325°F or in a skillet with a splash of broth to prevent drying out.
Is pork loin the same as pork tenderloin? No. Pork loin is wider, thicker, and has a fat cap. Pork tenderloin is long, thin, and very lean. This recipe is designed for pork loin; using tenderloin would require a shorter cooking time.
Common Mistakes to Avoid
- Skipping the Sear: This step builds foundational flavor. Don’t rush it.
- Overcrowding the Pan: If the vegetables are piled on top of each other, they will steam instead of roast. Use two pans if necessary.
- Not Letting the Meat Rest: Slicing immediately will cause the flavorful juices to spill out onto the cutting board, leaving the meat dry.
- Underseasoning: Be generous with salt and pepper on both the meat and vegetables. Root vegetables need ample seasoning.
- Using Old Dried Herbs: If your dried thyme or rosemary smells like dust, it’s lost its potency. Replace them for the best flavor.
Conclusion
This Herb-Crusted Pork Loin with Roasted Root Vegetables is a testament to how simple techniques can yield an impressive and deeply satisfying meal. The combination of a savory, golden crust on the juicy pork with the caramelized sweetness of the vegetables is timeless. By following the detailed steps and avoiding common pitfalls, you can consistently create a comforting, elegant dinner that’s perfect for both weeknights and special gatherings. It’s a versatile, reliable recipe that celebrates wholesome ingredients and robust flavors.