Pork Loin Roast with Roasted Root Vegetables

"A wonderfully moist and juicy roast!"
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Amateur Chef Kate photo by Amateur Chef Kate
photo by Food.com photo by Food.com
Ready In:
4hrs 30mins




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

Questions & Replies

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  1. ride2614
    How do I print this recipe.


  1. 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.
  2. 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.
  3. Marg (CaymanDesigns)
    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.
  4. Dianne S.
    We really enjoyed this! Healthy! Making this again tonight!
  5. 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!



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