Pork Loin Roast

Juicy Pork Loin Roast with ratatouille is one of my favorite hands-off dinner ideas. After 20 minutes of prep, this easy pork loin recipe and a vegetable side dish are ready for the oven.

👥 6 Servings⏱️ Prep & Cook: 2h 10m⏳ Prep: 20 min🔥 Cook: 1h 50m👤 Meggan Hill📖 culinaryhill

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●bowl
●whisk
●oven
●pan

📝 Preparation Steps

Preheat oven to 400 degrees. In a small bowl, whisk together garlic powder, dried oregano, and salt and pepper to taste (I like 1 teaspoon salt and ½ teaspoon pepper). Stir in 2 tablespoons olive oil to form a paste and set aside.

In a large bowl, add bell pepper, eggplant, onions, tomatoes, zucchini, capers, garlic, and basil. Drizzle with 2 tablespoons olive oil and toss to coat, then spread in the bottom of a deep roasting pan. Sprinkle with salt (I like 1 teaspoon).

Pat pork dry with paper towels and rub all over with spice blend paste. Tie pork roast if desired. Nestle into the vegetables.

Roast the pork until it is cooked through but still slightly pink in the center, about 1 1/⏱️ 2 hours to ⏱️ 2 hours. An instant-read thermometer inserted into the pork should read 155 to 160 degrees. Stir the vegetables twice during roasting.

Transfer the pork to a carving board, cover loosely with aluminum foil, and let stand for ⏱️ 10 minutes. Slice and arrange on a warmed platter. Surround with the vegetables and serve.

Nutrition Facts

calories

362 kcal

fat Content

10 g

serving Size

5 oz meat + veggies

fiber Content

5 g

sugar Content

8 g

sodium Content

195 mg

protein Content

53 g

cholesterol Content

143 mg

carbohydrate Content

14 g

saturated Fat Content

3 g

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