This oven roasted pork loin with root vegetables is a delicious, low-prep one pan dinner. It's an easy weeknight dinner idea that is nice enough for weekends or company, too. I hope you enjoy this healthy dinner recipe idea for families.
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This Cuban pork tenderloin recipe is a favorite of my husband's, but my daughter prefers the honey orange flavor of this pork loin roast.
Table of Contents
Orange-Glazed Pork Loin with Roasted Root Vegetables
Your pork loin will need about half an hour in the oven, but there is very little active cooking time.
You can pre-chop the onion and beetroot ahead of time. The recipe uses baby cut carrots to save you time. You can swap for a golden beat or omit the beetroot if your family isn't a fan.
Prep time: 10 minutes
Cook time: 30-40 minutes
Serves: 4-6
Ingredients for honey orange roasted pork loin
- 2 T. extra virgin olive oil, divided
- 2 t. orange zest, preferably organic (can omit if you don't have a fresh orange)
- 3 T. fresh orange juice
- 1 T. honey, preferably local
- 1½ T. whole-grain mustard
- Sea salt or Real Salt and black pepper, to taste
- 1½ lbs. boneless pork tenderloin roast
- 1 large red beet, peeled and sliced
- 1 12-oz. bag baby cut carrots
- 1 medium red onion, sliced
- 2 T. fresh thyme leaves + additional sprigs for garnish (sub with 2 teaspoons of dried thyme)
Tip: Use a silicone brush to baste the pork with remaining orange glaze every 10 minutes as it roasts.
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How to make oven roasted pork loin with roasted root vegetables
Place top oven rack in the center position and pre-heat oven to 400°F. Line a large, rimmed baking sheet with parchment paper or a silicone baking mat and set aside.
- Baking mat (2-pack) for easy and convenient baking, roasting, or food prep
- Food-safe silicone mats can be reused, again and again
- Non-stick, flexible silicone releases food without the need for oil, cooking sprays, or parchment paper
Whisk one tablespoon olive oil with the orange zest, orange juice, honey, and mustard. Season with salt and black pepper, to taste, and stir to combine.
Rub the orange glaze all over the pork loin, making sure to coat it on all sides. Place the meat in the center of the prepared sheet pan and set aside.
Toss the beets, carrots, and red onion with the remaining olive oil and thyme leaves. Season with salt and black pepper, to taste, and spread the seasoned veggies around the pork tenderloin in a uniform layer without overcrowding.
Place the sheet pan in the pre-heated oven and roast for 25-30 minutes, or until the pork reaches an internal temperature just above 140°F* and the veggies are fork tender. I use a digital instant read thermometer.
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Pork loin is lean. Avoid over-cooking it or it will dry out.
Remove from oven and loosely cover the roast with aluminum foil. Allow the meat to rest for 5-10 minutes before serving. Enjoy!
*Note: 145°F is the recommended minimum safe cooking temperature for pork tenderloin - the internal temperature will rise several degrees while it rests. The meat may be a little pink at this temperature.
Cooking from a physical recipe is so much easier - print a PDF of this pork loin recipe from the card below:
Oven Roasted Pork Loin with Root Vegetables
This one pan oven roasted pork with root vegetables is a delicious weeknight dinner idea.
Ingredients
- 2 T. extra virgin olive oil, divided
- 2 t. orange zest, preferably organic (can omit if you don't have a fresh orange)
- 3 T. fresh orange juice
- 1 T. honey, preferably local
- 1½ T. whole-grain mustard
- Sea salt and black pepper, to taste
- 1½ lbs. boneless pork tenderloin roast
- 1 large red beet, peeled and sliced
- 1 12-oz. bag baby cut carrots
- 1 medium red onion, sliced
- 2 T. fresh thyme leaves + additional sprigs for garnish (sub with 2 teaspoons of dried thyme)
Instructions
Place top oven rack in the center position and pre-heat oven to 400°F. Line a large, rimmed baking sheet with parchment paper or a silicone baking mat and set aside.
Whisk one tablespoon olive oil with the orange zest, orange juice, honey, and mustard. Season with salt and black pepper, to taste, and stir to combine.
Rub the orange glaze all over the pork loin, making sure to coat it on all sides. Place the meat in the center of the prepared sheet pan and set aside.
Toss the beets, carrots, and red onion with the remaining olive oil and thyme leaves. Season with salt and black pepper, to taste, and spread the seasoned veggies around the pork tenderloin in a uniform layer without overcrowding.
Place the sheet pan in the pre-heated oven and roast for 25-30 minutes, or until the pork reaches an internal temperature just above 140°F* and the veggies are fork tender.
Remove from oven and loosely cover the roast with aluminum foil. Allow the meat to rest for 5-10 minutes before serving. Enjoy!
I hope you enjoy this oven roasted pork loin with root vegetables! Make sure to check out the posts below for more healthy recipes for your family:
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