Recipes Ingredients Meat & Poultry Pork Recipes Roast Pork and Vegetables Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hr Servings: 4 Roasting the vegetables, along with the pork, brings out their natural sweetness; the meat is moist, tender, and full of flavor. Ingredients 3 medium baking potatoes, cut into 1-inch chunks 3 medium zucchini, cut into 1-inch-thick rounds 2 medium onions, halved and sliced ½-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 ¼ pounds boneless center-cut pork loin, tied if desired Directions 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. Rub pork with remaining teaspoon oil; season generously with salt and pepper. Place on top of vegetables. 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. Rate it Print