Rating: 4 stars 4
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You only need a roasting pan, a cutting board, aluminum foil, a meat thermometer, and about an hour and a half to make this tasty meal. Prep is a breeze, as is clean-up, and it's good eating too!

Recipe Summary

30 mins
1 hr 5 mins
1 hr 35 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

  • Cut slits 1/2 to 3/4 inches apart all over pork loin and push garlic into each slit. Sprinkle lemon zest, lemon juice, and rosemary over the pork. Spread 1 tablespoon olive oil over the pork. Season with salt and pepper.

  • Coat a roasting pan with remaining 3 tablespoons olive oil. Add potatoes, carrots, and onions. Drizzle melted butter over vegetables; stir until lightly coated.

  • Roast in the preheated oven until starting to soften, about 20 minutes. Remove from oven. Stir in asparagus. Place pork loin on top.

  • Return to oven and continue roasting until an instant-read thermometer inserted into the pork reads at least 138 degrees F (59 degrees C), about 35 minutes.

  • Transfer pork to a cutting board and wrap with aluminum foil.

  • Continue roasting vegetables until tender, 10 to 15 minutes more.

  • Uncover pork and slice. Serve with roasted vegetables.

Nutrition Facts

568 calories; protein 33.1g; carbohydrates 48.2g; fat 27.9g; cholesterol 97.9mg; sodium 185.3mg. Full Nutrition