My Oven Roasted Pork Loin with Root Vegetables are a staple at our house. We have roasted pork usually twice a month or more. Years ago my parents gave us a RONCO rotisserie oven as a gift. I never looked back. I now rotisserie anything that I can’t or don’t have time to grill.
This recipe describes the oven roasting method with reverse searing, which is almost as good but takes a lot more time than the RONCO. -Jughandle
Jughandle's Roasted Pork Loin With Roasted Root Veggies
What You Will Need:
- 5 lb Pork Loin - When I get mine at Kroger they are usually 1/2 loins
- 1 Tbsp Olive Oil - EVOO
- 1 Tbsp Lemon Pepper - I will only use McCormick's Lemon Pepper. All the others taste artificall and have MSG in them.
- 2 lb Red Potatoes - Smallish potatoes, cleaned and dried. No need to skin these
- 2 lbs Onions - medium size about 1/2 lb each either yellow or sweet peeled and quartered
- 2 lbs Carrots - or parsnips, cleaned and cut into 1-1/2 inch pieces
- 1 Tbsp Olive oil - EVOO
- 1/2 tsp oregano - dry or 1 Tbsp chopped fresh
- 1/2 tsp Thyme - fresh chopped
- 1/2 tsp Kosher salt
- 1/2 tsp black pepper - crushed
- deep roasting pan
- Instant read meat thermometer
- Large cast iron frying pan for the sear
- Large Mixing bowl
- Preheat the oven to 275 deg F
To Prep The Vegetables
- Cut all the vegetables into golf ball sized pieces or a little smaller. The potatoes can stay whole if they aren't too large. If they are just cut them in half.
- Put them all in a large bowl or the baking pan and drizzle with the Olive oil and sprinkle with the herbs, salt and pepper. Mix to evenly coat.
- In your deep baking pan or mixing bowl, pour in all the coated vegetables and spread them evenly on the bottom. They will serve as your roasting rack for the Pork loin.
For The Pork
- Pork loins are usually pretty firm and I rarely truss them, but truss if need be.
- Rub the loin with Olive oil and sprinkle completely with a heavy coat of Lemon pepper.
- Lay the Pork on top of some of the vegetables in the center of the pan.
- Lower your oven temp from 275 to 250°F. Put the pan with the meat and veggies on the center rack uncovered and set a timer for 1 hour.
- After 1 hour use your instant read meat thermometer and probe the center of the thickest part of the pork. You are looking for around 120°F.
- Put the meat back in the oven and check every 10 minutes or so until you get to 120°.
- When you hit 120° internal on the pork, transfer the pork loin to the hot frying pan.
- Turn the oven up to 400°F and continue to roast the vegetables while you sear the pork. If the veggies are dry, drizzle the tops with olive oil. If the potatoes are tender and brown, just put a lid on the pan and turn the oven off.
For The Reverse Sear
- Put 2 Tbsp of olive oil in the bottom of a cast iron pan and heat on high to just under the smoking point. The oil will start to shimmer.
- Remove the loin from the baking pan and transfer to the hot iron pan.
- Sear on all sides until a nice crust is achieved.
- Check the internal temp again. It should be 125-145°F. If it is too low keep searing until the temp is reached.
- Rest the meat for 20 minutes
- Thinly slice the loin and plate about a 1/2 lb per serving.
- Serve with the roasted vegetables and make a gravy from the pan drippings.