Pork Loin Roast with Veggies

Ingredients (6 servings)

2 cups potatoes, diced (about 12 ounces or medium)

2 cups cherry tomatoes (or 3/4 pound regular cherry tomatoes, sliced)

2 tablespoons vegetable oil (divided)

1 1/4 pounds U.S. pork loin (U.S. flag)

3 teaspoons brown sugar (1 Tablespoon)

1/2 teaspoon garlic powder

1/2 teaspoon pepper

1/4 teaspoon salt


  1. Preheat oven to 204°C.
  2. Wash and cut potatoes into chunks about the same size as baby carrots.
  3. In a bowl, mix veggies with 1 tablespoon oil, salt, and pepper.
  4. Lay veggies around the edge of a 9″x13″ pan and put in oven.
  5. Use a small bowl to make the rub. Mix the brown sugar, garlic, 1/2 teaspoon pepper, and 1/4 teaspoon salt in the bowl.
  6. Sprinkle the rub over the U.S. loin. Press gently so the rub sticks to the roast. Wash your hands after handling the raw meat.
  1. Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium high heat. Add the U.S. loin. Brown the sides of meat. Turn after about 2-3 minutes per side.
  1. Transfer the pork to the center of the pan with veggies. Bake for about 40 minutes. A meat thermometer should read 63°C. Check the temperature after 30 minutes in the oven.
  1. Remove from oven. Let set for 5 minutes. Slice and serve.