Sheet Pan Pork Roast & Vegetables
This Sheet Pan Pork Roast is a delicious, one-pan meal your whole family will love!
The New Year’s tradition for as long as I can remember is to gather on the first day of the new year to enjoy a feast of roasted pork, sauerkraut, mashed potatoes, and vegetables. My Mammaw Meyer has always been an incredible cook and we look forward to this meal all year! While I won’t be able to join my family this year on New Year’s Day, I decided to create my own version of roasted pork and sides to serve as our ‘good luck’ meal. This Sheet Pan Pork Roast & Vegetables is so easy to make and can easily serve 4-5 people. The best part is how quick the clean-up is! The pork loin roast and the veggies cook all on one sheet pan. Gotta love that!
This is a pork loin roast, not to be confused with a pork tenderloin. A pork loin roast is much thicker than the pork tenderloin, so the cooking time is different. Be sure to check the label on the package at the meat case!
Eating pork on New Year’s day is thought to inspire progress throughout the year. While pork and sauerkraut are a natural pairing, I’ve never tried or made any sauerkraut that’s as good as Mammaw Meyer’s. Rather than attempting it again, I went with Brussels sprouts instead. It’s basically baby cabbage, right? Right.
If you’d like to swap out the sweet potatoes for red potatoes, that would be a great combo as well! I personally like the hint of sweetness from the sweet potatoes paired with the pork roast.
Making Sheet Pan Pork Roast
This pork roast is marinated for about 30 minutes in a mixture of fresh rosemary, olive oil, garlic, paprika and salt. It’s simple but I love the combination of rosemary and pork loin. You could let the pork marinate for up to 4 hours in the refrigerator if you have the extra time.
When I roast a large cut of meat, like pork or beef, on a sheet pan along with vegetables, I like to make a DIY aluminum roasting ring to help lift the meat up off of the pan. This prevents juices from getting all of your vegetables, and allows the meat to cook more evenly than if it were placed directly on the pan. To make the aluminum roasting ring, tear off a 12-inch long piece of aluminum foil. Starting from the long side, roll the aluminum foil into a coil. Once you have a coil, bring the two ends together to form a circle. Ta da! Set this in the middle of your sheet pan.
When you’re ready to roast the pork loin roast, set it on top of the aluminum ring and place the sheet pan in a 400°F preheated oven for about 20 minutes. Remove the pan from the oven, spray the open areas with cooking spray and add the vegetables. Toss the pan back in the oven and roast away for about 25-30 minutes, or until the pork reaches an internal temperature of 145°F and the vegetables can easily be pierced with a fork.
[bctt tweet=”A simple, flavorful meal that requires only one pan to make—Sheet Pan Pork Roast & Vegetables” username=”karmanmeyer”]
It’s best to let the pork roast rest for about 5 minutes before slicing into it. This helps keep all those mouth-watering juices inside instead of running out all over the pan!
Ingredients
- 1 1/2 pound boneless pork loin roast
- 1 1/2 tablespoon olive oil
- 1 tablespoon minced fresh rosemary
- 2 cloves fresh garlic minced
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 9 ounces halved Brussels sprouts
- 2 small sweet potatoes diced into 1/2-inch cubes
- 3 tablespoons olive oil
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a small bowl, mix together the olive oil, rosemary, garlic, paprika, and salt. Rub the mixture over all sides of the pork loin and allow to marinate for about 30 minutes.
- Meanwhile, preheat oven to 400 degrees F. Prepare the sheet pan for the pork loin by cutting a piece of aluminum foil about 12 inches in length. Starting from the long side, roll the aluminum foil into a coil. Once you have a coil, bring the two ends together to form a circle. Place this aluminum foil ring on the sheet pan and place the pork loin on top so it sets up off the sheet pan. Roast pork in the oven for 20 minutes.
- While the pork is roasting, prepare the vegetables by mixing them in a large bowl with the olive oil, garlic powder, salt, and black pepper, tossing to coat well.
- Before adding the vegetables to the sheet pan with the pork, spray the pan with cooking spray. Spread the vegetables into a single layer. Place sheet pan back in oven and cook for 25-30 minutes, or until pork reaches an internal temperature of 145 degrees F and the vegetables are fork tender.
- Allow pork to rest for about 5-10 minutes before slicing and serving alongside vegetables.
