Herb-Crusted Pork Loin with Roasted Vegetables
Juicy pork loin crusted with aromatic herbs, perfectly roasted alongside seasonal vegetables for a delightful and hearty meal.
20 min
Prep
70 min
Cook
4
Serves
520
Calories
Macros · per serving
45g protein
42g carbs
19g fat
Ingredients
For 4 servings
- 2 pound pork loin
- 3 tablespoon olive oil
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 3 clove garlic
- 2 teaspoon salt
- 1 teaspoon black pepper
- 4 potato
- 4 carrot
- 2 red onion
- 2 bell pepper
- 1 lemon
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Mince the garlic cloves and mix them in a bowl with rosemary, thyme, 2 tablespoons of olive oil, salt, and pepper.
- 3
Rub the herb mixture evenly over the pork loin.
- 4
Dice the potatoes, carrots, red onions, and bell peppers into 1-inch pieces.
- 5
Place the vegetables in a large roasting pan, drizzle with the remaining tablespoon of olive oil, and season with salt and pepper.
- 6
Make space in the center of the pan and place the pork loin there.
- 7
Roast in the preheated oven for 60 minutes, or until the internal temperature of the pork reaches 145°F (63°C) and the vegetables are tender.
- 8
Remove from the oven and let the pork rest for 10 minutes before slicing.
- 9
Squeeze fresh lemon juice over the roasted vegetables and pork before serving.
Cook it this week.
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