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Easy Pork Roast with Roasted Vegetables: The Best One-Pan Dinner

Easy Pork Roast with Roasted Vegetables (One-Pan Dinner)

A tender garlic-and-herb pork loin roasts alongside golden potatoes, sweet carrots, and onion for a hearty one-pan dinner. The vegetables get a head start so everything finishes beautifully together.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 2 to 2 1/2-pound roast Boneless pork loin roast, not pork tenderloin
  • 1 1/2 pounds Baby potatoes, halved
  • 1 pound Carrots, peeled and cut into 2-inch pieces
  • 1 large Large yellow onion, cut into wedges
  • 3 tablespoons Olive oil, divided
Pork Seasoning
  • 4 cloves Garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoons Kosher salt, divided
  • 1 teaspoon Freshly ground black pepper, divided
  • 1 teaspoon or 1 tablespoon Dried rosemary or chopped fresh rosemary
  • 1 teaspoon or 1 tablespoon Dried thyme or fresh thyme leaves
Optional Pan Sauce
  • 1/2 cup Chicken broth

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C). Pat the pork loin dry with paper towels so the seasoning adheres well and the exterior browns properly.
  2. Mix 1 tablespoon olive oil with the Dijon mustard, minced garlic, about half of the kosher salt and black pepper, rosemary, and thyme. Rub this mixture evenly over every surface of the pork loin.
  3. Toss the halved potatoes, carrots, and onion wedges with the remaining olive oil, salt, and pepper. Arrange the vegetables in a large rimmed roasting pan or sheet pan, keeping the pieces in a mostly even layer.
  4. Roast the vegetables at 425°F for 20 minutes. This head start helps the denser potatoes and carrots soften before the pork is added.
  5. Push the vegetables aside and place the pork in the center of the pan, fat side up. Reduce the oven temperature to 375°F (190°C), then roast for another 35–55 minutes, depending on the thickness of the loin.
  6. Check the thickest part of the pork with an instant-read thermometer. Remove it when it reaches 145°F (63°C), then transfer it to a cutting board and rest for 10–15 minutes.
  7. Stir the vegetables and return them to the oven briefly if they need more browning while the pork rests. For a quick sauce, add 1/2 cup chicken broth to the pan drippings and stir, scraping up the browned bits.
  8. Slice the rested pork across the grain and serve it with the roasted potatoes, carrots, and onion. Spoon a little of the pan sauce over each portion if desired.

Notes

Use an instant-read thermometer rather than relying only on the clock. Whole-cut pork should reach at least 145°F (63°C), followed by at least a 3-minute rest; resting for 10–15 minutes helps retain moisture. Do not substitute pork tenderloin without changing the timing, because it is much smaller and generally cooks in about 20–30 minutes at 425°F.