Pork Loin Roast with Roasted Potatoes and Mixed Vegetables

Ingredients

• Pork loin (lean) 6 oz
• Potatoes 2 medium
• Zucchini 1 cup
• Carrots 1 cup
• Olive oil 1.5 tbsp
• Garlic powder 1 tsp
• Rosemary 1 tsp

Method

1. Preheat the oven. Set your oven to 400°F (200°C) to preheat while you prepare the ingredients. This temperature is ideal for roasting potatoes and pork.
   Tip: Preheating ensures even cooking and a crispy finish on the potatoes.
2. Prepare the potatoes. Wash and dry the potatoes thoroughly. Cut them into evenly sized cubes or wedges to ensure they cook evenly. Place them in a large bowl.
   Tip: Use a sharp knife for clean cuts and to avoid bruising the potatoes.
3. Season the potatoes. Add 1 tablespoon of olive oil, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of rosemary to the potatoes. Toss well to coat evenly.
   Tip: Coating potatoes with oil helps them roast to a golden crisp.
4. Roast the potatoes. Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper or foil. Place in the oven and roast for 40 minutes, turning halfway through to brown evenly.
   Tip: Turning potatoes halfway prevents sticking and promotes even browning.
5. Prepare the pork loin. While potatoes roast, pat the pork loin dry with paper towels. Rub the pork with the remaining 1/2 tablespoon olive oil, 1/2 teaspoon garlic powder, and 1/2 teaspoon rosemary. Season with salt and pepper to taste.
   Tip: Drying the pork helps the seasoning stick and promotes browning.
6. Start roasting the pork. After the potatoes have roasted 20 minutes, place the pork loin on a separate baking tray or roasting pan. Put it in the oven alongside the potatoes. Roast for 35-40 minutes or until the internal temperature reaches 145°F (63°C).
   Tip: Use a meat thermometer to check doneness for safety and juiciness.
7. Prepare mixed vegetables. While the pork roasts, slice the zucchini and carrots into bite-sized pieces. Toss them gently with a small drizzle of olive oil (about 1 teaspoon), and a pinch of salt and pepper.
   Tip: Cut vegetables uniformly for even cooking.
8. Cook the vegetables. About 10 minutes before the pork and potatoes finish, add the mixed vegetables to the oven on a separate tray or in a roasting dish. Roast for 10 minutes until tender but still slightly crisp.
   Tip: Keep an eye on the vegetables to avoid overcooking.
9. Rest the pork. Once the pork reaches 145°F, remove it from the oven and cover loosely with foil. Let it rest for 5-10 minutes to allow juices to redistribute.
   Tip: Resting ensures the meat stays juicy when sliced.
10. Serve. Slice the pork loin into medallions. Plate with roasted potatoes and the mixed vegetables. Optionally, garnish with fresh rosemary for aroma.
    Tip: Serve immediately for the best flavor and texture.

Pro tips

• Use a meat thermometer to avoid overcooking the pork loin.
• Cut potatoes evenly for uniform roasting and crispiness.