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Roast Pork and Vegetables

Roasting the vegetables, along with the pork, brings out their natural sweetness; the meat is moist, tender, and full of flavor.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2005


  • 3 medium baking potatoes, cut into 1-inch chunks
  • 3 medium zucchini, cut into 1-inch-thick rounds
  • 2 medium onions, halved and sliced 1/2-inch thick
  • 8 garlic cloves, peeled and smashed
  • 2 tablespoons plus 1 teaspoon olive oil
  • 4 sprigs fresh rosemary
  • Coarse salt and ground pepper
  • 2 1/4 pounds boneless center-cut pork loin, tied if desired


  1. Preheat oven to 450 degrees. On a large rimmed baking sheet, toss vegetables and garlic with 2 tablespoons oil, rosemary sprigs, 2 teaspoons salt, and 1/4 teaspoon pepper.

  2. Rub pork with remaining teaspoon oil; season generously with salt and pepper. Place on top of vegetables.

  3. Roast, tossing vegetables occasionally, until an instant-read thermometer inserted into pork registers 150 degrees, 35 to 40 minutes. Let pork rest 5 minutes. Slice thinly; serve with vegetables.

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