Roast Pork with Potatoes and Vegetables
Lean roast pork cooks alongside red potatoes, carrots, celery, and onion for a straightforward one-pan dinner.
By Moow Editorial ·
- Measure the complete ingredient list before cooking so the timing stays predictable.
- Divide the finished dish into four equal portions to use the per-serving nutrition estimate.
At a glance
Lean roast pork cooks alongside red potatoes, carrots, celery, and onion for a straightforward one-pan dinner.
- Yield: 4 servings
- Prep time: 20 minutes
- Cook time: 35 minutes
Estimated nutrition per serving
Serving basis: One serving from the editor-reviewed yield of 4 servings.
- Calories: 380 kcal
- Protein: 37 g
- Carbohydrates: 37 g
- Fat: 10 g
- Sodium: 320 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Use the listed gram weights for the closest match to the nutrition estimate.
- 1 1/3 lb pork tenderloin (600 g)
- 5 cups red potato chunks (600 g)
- 2 cups sliced carrots (250 g)
- 2 cups sliced celery (200 g)
- 1 large yellow onion, cut into wedges (180 g)
- 1 tbsp olive oil (14 g)
- 4 garlic cloves, minced (16 g)
- 3/4 tsp black pepper (2 g)
- 1/4 tsp fine salt (1.5 g)
Directions
1. Heat the oven to 425°F (220°C). Toss the potatoes, carrots, celery, and onion with the olive oil, garlic, half the pepper, and half the salt on a rimmed sheet pan.
2. Roast the vegetables for 12 minutes. Pat the pork dry, season it with the remaining pepper and salt, and place it in the center of the pan.
3. Roast for 18 to 25 minutes more, turning the vegetables once, until the pork reaches 145°F (63°C) and the potatoes are tender.
4. Rest the pork for 5 minutes, slice it, and divide it with the roasted vegetables.
Sources
Cook whole-cut beef or pork to 145°F (63°C), rest 3 minutes, and refrigerate leftovers within 2 hours. Major allergens: none from the listed ingredients. Check every packaged ingredient label for formulation changes and cross-contact.