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!

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Ingredients

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

Directions

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

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  • 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; 27.9 g total fat; 98 mg cholesterol; 185 mg sodium. 48.2 g carbohydrates; 33.1 g protein; Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 4 stars
02/25/2019
No aluminum needed. I made just a few changes we are not potato people so I used parsnips and carrots only. Doubled up on the garlic and rosemary and cooked to 170. Have saved to my favorites and will make again. Read More
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/25/2019
No aluminum needed. I made just a few changes we are not potato people so I used parsnips and carrots only. Doubled up on the garlic and rosemary and cooked to 170. Have saved to my favorites and will make again. Read More
Rating: 4 stars
02/25/2019
No aluminum needed. I made just a few changes we are not potato people so I used parsnips and carrots only. Doubled up on the garlic and rosemary and cooked to 170. Have saved to my favorites and will make again. Read More
Rating: 4 stars
03/26/2018
Made the recipe as stated. The roast had a good favor but the vegetables would have been mushy in the last step. When i took the pork out the veggies were done. I used sweet potatoe and green asparagus as i could not find white. I will make this again but keep an eye on the veggies. Thanks for the recipe. #allrecipesallstarscanada #facelessnomore Read More
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