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    You are in: Home / Recipes / Pork Loin Roast with Roasted Root Vegetables Recipe
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    Pork Loin Roast with Roasted Root Vegetables

    1/4 Photos of Pork Loin Roast with Roasted Root Vegetables

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    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 30 mins

    3 hrs

    1 hrs 30 mins

    CCinSC's Note:

    A wonderfully moist and juicy roast!

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    1. 1
      Roast: Place roast on rack in a roasting pan.
    2. 2
      Rub crushed garlic over roast.
    3. 3
      Brush roast with olive oil, sprinkle with herbs.
    4. 4
      Cover and refrigerate for at least two hours.
    5. 5
      Sprinkle roast with salt and pepper.
    6. 6
      Bake at 500º for 15 minutes.
    7. 7
      Reduce heat to 325º and bake for an hour longer or until 160º on meat thermometer.
    8. 8
      Vegetables: Combine all ingredients in a ziplock bag, toss well.
    9. 9
      Place Vegetables around pork after you have reduced the heat to 325º.
    10. 10
      Bake until roast is done.
    11. 11
      Serve with the pan juices.

    Ratings & Reviews:

    • on December 09, 2002


      Picture is about what mine looked like. Made this for company. Had a real craving for pork and got a very nice looking tied roast. Served with #43846 Apple Tarts for dessert. Will make again, as soon as the butcher comes up with a good looking roast again. This will be a regular.

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    • on January 07, 2003


      This recipe makes a nicely flavoured roast. The vegetables had great flavour and there was only the roasting pan to clean up which is a great bonus. The only problem I had was that it took quite a bit longer to cook my 5 pound roast than the 90 minutes. After 150 minutes the roast was at 160 and the veggies were still tender crisp.I will certainly make it again but will allow for more cooking time.

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    • on October 11, 2013


      The roast was very tender and moist with excellent flavor. It was 160°F right at 75 minutes but the vegetables weren't done yet. I removed the roast and let it sit before slicing it while I let the veggies cook longer. (I switched over to convection and they were done in about 15 more minutes.) Next time, I'll cut the veggies into smaller pieces rather than just the quarters the recipe calls for. We thought the herbs & garlic were fantastic on both the roast and vegetables. I used the leftover roast in a 15-bean soup that I made the next day.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Pork Loin Roast with Roasted Root Vegetables

    Serving Size: 1 (402 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 788.2
    Calories from Fat 365
    Total Fat 40.5 g
    Saturated Fat 12.1 g
    Cholesterol 245.1 mg
    Sodium 604.1 mg
    Total Carbohydrate 12.9 g
    Dietary Fiber 2.1 g
    Sugars 2.8 g
    Protein 87.9 g

    The following items or measurements are not included:


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