Pork Loin Roast with Roasted Root Vegetables

CCinSC's Note:

A wonderfully moist and juicy roast!

• Total Time: 4 hrs 30 mins
• Prep Time: 3 hrs
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 6

Roast

• 4 -5 lbs boneless rolled pork loin roast
• 3 cloves garlic, crushed
• 3 tablespoons olive oil
• 2 teaspoons chopped fresh thyme
• 2 teaspoons fresh rosemary, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Vegetables

• 1 medium baking potato, peeled and quartered
• 1 medium sweet potato, peeled and quartered
• 1 turnip, peeled and quartered
• 2 carrots, scraped and quartered
• 2 parsnips, peeled and quartered
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons oil
• 1 1/2 teaspoons chopped fresh thyme
• 1/2 teaspoon fresh rosemary, crushed

Directions:

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

Reviews

[Gay Gilmore]

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.

[Kate in Ontario]

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.

[Amateur Chef Kate]

I made a slight variation to this recipe, specifically the kinds of vegetables, due to what I had in the refrigerator. I used: Chopped sweat potato, mushrooms, artichoke hearts and onion, along with some fresh parsley in addition to the thyme and rosemary. I also brushed the pork with a little teriyaki soy sauce to give it a little extra flavor and color. I posted a picture of what mine looked like with these variations. It was delicious!