Pork loin with roasted vegetables

Lean pork and a tray of vegetables – a Sunday lunch that won't weigh you down.

⏱ 45 min · serves 3 · Lithuanian home cooking · Not spicy at all

472kcal
37 gprotein
45 gcarbs
16 gfat
7 gfibre

Per serving, out of 3. Worked out from the grams of each ingredient using a food database – so it's approximate.

Allergens: none of the 14 EU allergens

Ingredients (serves 3)

  • Pork loin (raw)450 g
  • Potatoes (raw)600 g
  • Carrot200 g
  • Courgette300 g
  • Rapeseed / sunflower oil20 g

Also: Garlic, rosemary, salt, pepper

Method

  1. Get ready: turn the oven on to 200 °C to heat up (about 10 min). Wash the potatoes (600 g), carrot (200 g) and courgette (300 g) and cut them into similar-sized 2–3 cm pieces.
  2. Put the vegetables on a baking tray, drizzle with half the oil (10 g), sprinkle with rosemary, salt and pepper, and toss. Roast in the oven at 200 °C for 20 min.
  3. While the vegetables roast, pat the pork loin (450 g) dry and rub it with salt, pepper, chopped garlic and rosemary. Then wash your hands and the chopping board.
  4. Heat the rest of the oil (10 g) in a frying pan over high heat. Sear the loin for 1–2 min on each side until browned.
  5. Move the loin onto the vegetables and roast in the oven at 200 °C for another 15–20 min.
  6. Check the meat: a thermometer in the thickest part should read 63–70 °C, and the juices should run clear when you cut it. If not, roast for another 5 min at 200 °C.
  7. Let the loin rest on the board for 5 min, then slice it and serve with the vegetables.
  8. Cool any leftovers within 2 hours and keep them in the fridge for up to 3 days.

Tips

  • The loin is done when it's 63–70 °C in the middle and the juices run clear. Let it rest for 5 min – it'll be juicy.
  • Cut the vegetables to a similar size – they'll be ready at the same time.
  • Keeps for up to 3 days in the fridge in a closed container.
  • Want it hotter? Rub the meat with garlic, pepper and hot paprika.
  • Want it lighter? Use half the oil – drizzle the vegetables, don't drown them.

How much should you actually eat?

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Find this recipe in

LunchDinnerLithuanian classicsCheap recipesHigh proteinOvenGluten-free

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We haven't tested this recipe in our own kitchen yet – if you spot something off, let us know. Dumpli is a dumpling, not a doctor: for health questions, talk to your doctor.