Easy Oven-Roasted Pork Loin with Hearty Winter Vegetables Recipe

Discover the perfect centerpiece for your next dinner party – a succulent oven-roasted pork loin . This dish is a true triple threat: easy to prepare, visually impressive, and budget-friendly. The reverse sear method ensures a perfectly cooked roast with a crispy exterior and juicy interior.

Our pork loin roast, also known as a rack of pork, is the porcine equivalent of a beef prime rib or rack of lamb. It’s a show-stopping main course that’s sure to wow your guests without breaking the bank.

The secret to this recipe’s success lies in the low and slow cooking method. By starting at a low temperature, we achieve an even cook throughout the roast, resulting in perfectly pink and juicy meat from edge to edge. A final blast of high heat creates a mouthwatering crispy crust that will have everyone at the table asking for seconds.

Complementing our star roast are a medley of winter vegetables, roasted to caramelized perfection and brightened with fresh herbs and zesty lemon. A simple yet flavorful tapenade sauce adds a delicious finishing touch to this memorable meal.

Ingredients

• 1 (4- or 5-bone) bone-in pork loin roast (about 5 pounds; 2.3kg)
• Kosher salt and freshly ground black pepper
• 1 1/2 teaspoons smoked paprika
• 1 1/2 teaspoons light brown sugar
• 3/4 teaspoon garlic powder
• 2 large parsnips, peeled and cut into 1-inch pieces
• 8 medium carrots, peeled and cut into 1-inch pieces
• 1 bunch radishes, greens discarded, radishes halved (if small) or quartered (if large)
• 1 bunch Japanese turnips, greens trimmed and reserved for another use, turnips peeled and quartered
• Extra-virgin olive oil, for drizzling
• 1/4 cup (7g) minced flat-leaf parsley
• Zest of 1 lemon
• 1 (2-inch) knob peeled fresh ginger, minced or grated on a Microplane
• 1/4 recipe black olive tapenade (1/4 cup; 60ml), mixed with 3 tablespoons (45ml) extra-virgin olive oil

Directions

1. Preheat your oven to 250°F (120°C) and position the rack in the center. Liberally season the pork roast with salt and pepper. In a small bowl, combine the smoked paprika, brown sugar, and garlic powder. Rub this flavorful spice mixture all over the pork, ensuring even coverage.
2. Place the seasoned pork on a wire rack set in a rimmed baking sheet. Roast in the preheated oven until the internal temperature reaches 140°F (60°C), which should take about 2 hours. Once done, remove from the oven and tent with foil. Let it rest for at least 15 minutes, or up to 45 minutes if you’re not quite ready to serve.
3. Increase the oven temperature to 500°F (260°C). While the oven is heating, bring a medium pot of salted water to a boil. Cook the parsnips and carrots until they’re crisp-tender, about 3 minutes, then drain well. In a large bowl, toss the parsnips, carrots, radishes, and turnips with just enough olive oil to coat. Spread the vegetables in a single layer on 2 rimmed baking sheets or a large baking dish. Roast until the vegetables are beautifully browned and tender, approximately 25 minutes.
4. Return the rested pork roast to the oven and cook for about 10 minutes, or until the exterior is crisp and nicely browned. Remove from the oven, tent with foil, and let it rest for 15 minutes. Meanwhile, return the roasted vegetables to the bowl, drizzle lightly with fresh olive oil, and toss with parsley, lemon zest, and ginger. Season to taste with salt and pepper.
5. To serve, carve the roast by slicing between each rib. Plate alongside the herb-infused roasted vegetables and drizzle with the olive tapenade sauce for a burst of Mediterranean flavor.

Nutrition Facts (per serving)