Name: Succulent Sunday Pork Roast Recipe With Garden Vegetables
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: Serves 6
Cuisine: American
Ingredients: 3 lbs pork loin roast; 2 tbsp olive oil; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tsp salt; 1 tsp black pepper; 1 tsp smoked paprika

There are a handful of reasons this succulent Sunday pork roast with garden vegetables becomes an instant favorite at any dinner table.

First, who can resist that tender, juicy pork paired with vibrant, roasted veggies soaking up all the savory goodness?

It’s a cozy, no-fuss meal that still feels special perfect for lazy Sundays or impressing guests without breaking a sweat.

Plus, the aromas? Irresistible.

You’ll find comfort in every bite, and honestly, you might just start craving this kind of home-cooked yum on repeat.

It’s dinner that feels like a warm hug, minus the awkward hugging part.

Alright, let’s explore the heart of this recipe the ingredients that make this succulent Sunday pork roast with garden vegetables shine.

Picture a gorgeous pork loin soaking up the goodness, surrounded by a colorful bunch of garden-fresh vegetables that roast gently to perfection. There’s a balance of flavors here: savory, a touch of sweetness, and a hint of earthiness from your herbs and spices. Nothing fancy or overcomplicated, just solid, straightforward ingredients that can turn any Sunday into a mini celebration.

Here’s what you’ll need:

3 to 4-pound pork loin roast (boneless)
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1 teaspoon paprika
Salt and freshly ground black pepper, to taste
4 large carrots, peeled and cut into thick sticks
2 parsnips, peeled and cut into chunks
1 large onion, cut into wedges
2 cups baby potatoes, halved
1 cup chicken broth or dry white wine (optional, for roasting pan)
Fresh parsley, chopped for garnish (optional)

Now, don’t let the length of the ingredients list scare you off. Most of these are simple, kitchen staples that you probably have hanging out in your fridge or pantry already.

For a perfectly roasted pork with a crispy exterior and juicy interior, a high-quality Roasting Pan with Rack is essential for even air circulation.

Plus, the herbs rosemary and thyme aren’t just for show; they add that perfect earthy punch that makes pork and veggies taste like they belong together. If fresh herbs are playing hard to get, dried ones work just fine just remember, dried herbs are more concentrated, so a little goes a long way.

And hey, the garlic? It’s all about that mellow, caramelized flavor roasting brings out an absolute must for a dish that’s meant to be comforting and hearty.

Oh, and feel free to swap or add your favorite garden veggies to mix things up a bit. Brussels sprouts, sweet potatoes, or even some zucchini could make an interesting twist!

Alright, here’s how you can turn those simple ingredients into one seriously delicious Sunday dinner. Start by preheating your oven to 375°F – that’s your sweet spot for getting the pork roast beautifully browned on the outside, yet juicy and tender on the inside.

Next, grab your 3 to 4-pound boneless pork loin roast and give it a good rub down with 2 tablespoons of olive oil. This isn’t just about the oil helping flavors stick; it also helps the roast get that gorgeous, caramelized crust that makes everyone’s eyes light up.

Then, mix together 4 cloves of minced garlic, 1 tablespoon fresh (or 1 teaspoon dried) rosemary, 1 tablespoon fresh (or 1 teaspoon dried) thyme, and 1 teaspoon paprika with some salt and freshly ground black pepper to taste. Rub this heavenly herb and spice combo all over the pork like you’re giving it a spa treatment because it deserves that kind of attention.

After your pork is nicely coated, place it in a large roasting pan and scatter your garden-fresh veggies all around: 4 large carrots peeled and cut into sticks, 2 peeled and chunked parsnips, 1 large onion cut into wedges, and 2 cups halved baby potatoes. If you want, splash 1 cup of chicken broth or dry white wine into the pan – this adds moisture and lends a subtle, rich flavor that elevates the whole dish.

Now pop it into the oven. You’re looking at about 60 to 75 minutes roasting time, depending on your oven and the size of your pork loin. Here’s the trick: about halfway through cooking, give the veggies a little toss and baste the pork with those tasty pan juices. This helps everything cook evenly and keeps the pork from drying out, because nobody wants that.

To ensure your roast pork is cooked to the perfect internal temperature for optimal tenderness and safety, a precise Digital Probe Thermometer is an invaluable tool.

When the internal temperature hits 145°F, it’s go-time. Let the roast rest for at least 10 minutes before slicing; that rest lets the juices redistribute so every bite stays juicy and tender not sad and dry. Finally, scatter some fresh parsley on top if you’re feeling fancy, grab a plate, and get ready for some serious deliciousness.