Herb-Crusted Pork Roast with Root Vegetables
Special-occasion roast, everyday effort.
$27.85 total
Ingredients & Cost Breakdown
| 3.5 lb pork loin roast | $12.81 |
| 1 lb carrots | $2.44 |
| 2 lb potatoes | $2.97 |
| Extra carrots or parsnips | $1.50 |
| 1 onion | $1.48 |
| Herbs & garlic | $0.50 |
| Apple cider glaze | $1.20 |
| Dinner rolls, side | $2.20 |
| Bagged garden salad, side | $2.75 |
| Total | $27.85 |
Shopping List
Exactly what to grab at the store — whole units, no guessing at "half an onion."
- 3.5 lb pork loin roast
- 1 lb carrots
- 2 lb potatoes
- Extra carrots or parsnips
- 1 onion
- Herbs & garlic
- Apple cider glaze
- Dinner rolls, side
- Bagged garden salad, side
How to Make It
- Preheat oven to 375°F. Rub pork roast with herbs, garlic, and oil.
- Arrange carrots, potatoes, and onion around the roast in a large roasting pan.
- Roast 1 to 1.25 hours, brushing with apple cider glaze twice, until internal temperature hits 145°F.
- Rest 10 minutes before slicing.
- Serve sliced pork over the roasted vegetables with dinner rolls and salad.
No-Time-For-That Tip: Resting the roast lets the temperature climb a few more degrees and keeps the juices in the meat instead of on the cutting board.
Gear for this recipe
Sheet PanInstant-Read Thermometer
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