Pork Loin and Vegetables


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Serving Size: 3 ounces meat and 1 cup vegetables


  • 2 cups onions (cut in wedges) (about 1/2 pound or 2 medium onions)
  • 2 cups potatoes, diced (about 12 ounces or 2 medium)
  • 2 cups baby carrots or 3/4 pound regular carrots, sliced
  • 2 tablespoons oil (canola or vegetable), divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/4 pounds pork loin
  • For Rub:
  • 1 tablespoon brown sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt


  1. Preheat oven to 400°F.
  2. Mix vegetables with 1 tablespoon oil, salt, and pepper in a bowl.
  3. Lay vegetables around the edge of a 9"x 13" pan. Put in oven.
  4. Use a small bowl to make the rub. Mix the brown sugar, garlic, pepper, and salt in the bowl.
  5. Sprinkle the rub over the loin. Press gently so the rub sticks to the roast. Wash your hands after handling the raw meat.
  6. Heat 1 tablespoon vegetable oil in a large skillet over medium high heat. Add the loin. Brown the sides of meat. Cook about 2-3 minutes per side.
  7. Transfer the pork to the center of the pan with vegetables. Bake for about 40 minutes. Check the temperature after 30 minutes in the oven.
  8. Remove from oven when meat thermometer reads 145ºF. Let set for 5 minutes. Slice and serve.


Allow meat to rest for at least 3 minutes before slicing for safety and quality.

Nutrition Facts

6 Servings Per Recipe
Serving Size: 3 ounces meat and 1 cup vegetables

Amount Per Serving

Calories 240

% Daily Value*
Total Fat 8g
Saturated Fat 1.5g
Trans Fat 0g
Cholesterol 55mg
Sodium 310mg
Total Carbohydrates 19g
Dietary Fiber 4g
Total Sugars 7g
Includes 2g Added Sugars
Protein 22g

Vitamin D 0.4mcg
Calcium 31mg
Iron 2mg
Potassium 749mg

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.