🐖 Garlic Herb Pork Loin Roast

Ingredients

• Roast

• 3 lb Pork loin roast, boneless
• 4 clove Garlic, minced
• 1 tbsp Fresh rosemary, chopped, or 1 teaspoon dried
• 1 tsp Dried thyme
• 1 tbsp Dijon-style mustard
• 2 tbsp Olive oil
• 1½ tsp Table salt
• ½ tsp Ground black pepper

• Vegetables

• 2 lb Yellow (Yukon-type) potatoes, cut in 1 1/2-inch chunks
• 1 lb Carrots, cut in 2-inch pieces
• 1 Yellow onion, cut in wedges
• 1 tbsp Olive oil
• ½ tsp Table salt

Nutrition

Steps

You’ll need: large roasting pan or rimmed baking sheet, instant-read thermometer, small bowl.

1. Heat the oven to 375°F. Pat the pork dry.
2. Mix the garlic, rosemary, thyme, mustard, 2 tablespoons oil, salt and pepper into a paste and rub it over the pork. Wash your hands.
3. Toss the potatoes, carrots and onion with 1 tablespoon oil and 1/2 teaspoon salt in the roasting pan. Set the pork in the middle, fat side up.
4. Roast 60 to 75 minutes, until an instant-read thermometer in the center of the roast reads 145°F. Stir the vegetables halfway through.
5. Move the roast to a board and let it rest 10 minutes (at least 3). If the vegetables need more color, keep roasting them while the meat rests.
6. Slice the pork and serve with the vegetables and pan juices.

🌡 Safe temperaturesBeef, pork or lamb steaks, chops and roasts 145°F with a 3-minute rest. Check the thickest part with a food thermometer (USDA). More on food safety.