Roast pork loin with potatoes and carrots is a classic, hearty dish that brings comfort and a symphony of flavors to any table. This meal, rooted in simplicity, transforms basic ingredients into a feast that celebrates the rich, savory taste of pork loin, the earthy sweetness of carrots, and the tender, yet crispy, goodness of potatoes.
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Why You Will Like This Recipe
The magic happens in a single roasting pan, where the pork is surrounded by chunks of potatoes and carrots, allowing them to bask in the juicy, flavorful drippings from the meat. This not only ensures that the vegetables absorb those delectable pork flavors, but also that they achieve a perfect balance of being tender on the inside and delightfully crispy on the edges.
Serving this dish is an opportunity to bring warmth and joy to the dining table. The golden-brown crust of the pork loin, coupled with the vibrant colors of the roasted vegetables like Air Fryer Asparagus, creates a visually appealing meal that promises to satisfy the palate.
It’s often finished with a drizzle of the pan juices over the top for an extra layer of flavor, making every bite a delicious harmony of tastes and textures. Roast pork loin with potatoes and carrots is more than just a meal; it’s a celebration of simple ingredients coming together to create something truly special.
Ingredients Needed for Pork Loin
- Pork tenderloin, trimmed
- Baby carrots – the crunchy, sweet, and convenient snack, have an interesting backstory and are a culinary favorite for many.
- Russet potatoes – known for their large size and thick, rough skin, are a staple in many kitchens around the world. Originating from North America, these tubers have become synonymous with comfort food, especially in dishes like baked potatoes, mashed potatoes, and french fries.
- Honey – Always go for a raw honey and one that is unfiltered. Preferably locally sourced.
- Apple cider vinegar – is a versatile and ancient home remedy that has gained popularity in recent years for its wide array of health benefits. Made from fermented apple juice, the process involves adding yeast to the juice, which ferments the sugars and turns them into alcohol.
- Dijon mustard – is a staple condiment known for its distinct sharp and tangy flavor. This mustard variety differentiates itself from others through its ingredients and the specific process by which it is made.
- Soy sauce – Use a Low Sodium or if you don’t have that on hand go for Tamari or Coconut Amino Acids
- Kosher and black pepper to taste
- Minced fresh chives (optional)
- See the recipe card below for a full list of ingredients and measurements.
How to Make Roast Pork Loin with Potatoes and Carrots
Step 1: Preheat your oven to 425 degrees.
Step 2: Take out a sheet pan and place the pork tenderloin on one side. Season the pork with salt and pepper.
Step 3: Cut and cube the potatoes so they are all an even thickness. This will help with the cooking time. Place the potatoes a long with the carrots on the other side of the sheet pan. You can use some tinfoil to separate out the veggies from the meat if you desire.
Step 4: To make the glaze whisk together the honey, apple cider vinegar, soy sauce, and mustard into a bowl.
Step 5: Pour the glaze over the pork tenderloin and vegetables in a pan. Toss the vegetables with a set of tongs so that all the veggies are coated.
Step 4: Place the sheet pan into the oven and bake for 30 to 40 minutes or until the potatoes are done.
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Roast Pork Loin with Potatoes and Carrots
Prep Time: 10 min
Cook Time: 40 min
Total Time: 50 min
Yield: 4 1x
Category: Easy
Method: Oven
Cuisine: American
Description
This meal, rooted in simplicity, transforms basic ingredients into a feast that celebrates the rich, savory taste of pork loin, the earthy sweetness of carrots, and the tender, yet crispy, goodness of potatoes.
- ¾ pound baby carrots
- 2 medium sized russet potatoes
- ¼ cup honey
- 3 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon soy sauce1
- (1 ¼-pound) pork tenderloin, trimmed
- ¼ teaspoon kosher or regular salt
- ¼ teaspoon pepper
- 2 tablespoons minced fresh chives (optional)
Instructions
Preheat your oven to 425 degrees.
Take out a sheet pan and place the pork tenderloin on one side.
Cut and cube the potatoes so they are all an even thickness. This will help with the cooking time. Place the potatoes a long with the carrots on the other side of the sheet pan. You can use some tinfoil to separate out the veggies from the meat if you desire.
To make the glaze whisk together the honey, apple cider vinegar, soy sauce, and mustard into a bowl. Pour the glaze over the pork tenderloin and vegetables in a pan. Toss the vegetables with a set of tongs so that all the veggies are coated.
Place the sheet pan into the oven and bake for 22 to 25 minutes or until the potatoes are done.
Notes
If you don’t like carrots try adding in cauliflower or broccoli for some extra fiber. WW Points: 8 (divide pork and vegetables into 4 equal portions)
