Roast Pork with Potatoes and Vegetables
A hearty one-pan dinner featuring juicy roast pork, crispy potatoes, and a colorful mix of carrots, peas, tomatoes, and cucumbers, finished with fresh parsley.
- Total time
- 45 min
- Servings
- 4
- Calories
- 550
- Protein
- 35g
Ingredients
- 1.5 lb pork roast
- 1.5 lb potatoes
- 3 medium carrots
- 1 cup frozen peas
- 1 cup cherry tomatoes
- 1 medium cucumber
- 3 tbsp olive oil
- ¼ cup fresh parsley
Instructions
- 1
Preheat oven to 425°F. Pat the 1.5 lb pork roast dry and season generously with salt and pepper on all sides.
- 2
Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high. Sear the pork until browned on all sides, about 8 minutes total.
- 3
Cut the 1.5 lb potatoes into 1-inch chunks and the 3 carrots into 1-inch pieces. Toss with 2 tbsp olive oil, salt, and pepper in a bowl.
- 4
Arrange the potatoes and carrots around the pork in the skillet. Roast for 25-30 minutes, until pork reaches 145°F and potatoes are tender.
- 5
Remove pork to a cutting board and rest for 5 minutes. Meanwhile, stir the 1 cup peas and 1 cup cherry tomatoes into the skillet and roast for 5 more minutes.
- 6
Slice the pork and serve with the roasted vegetables, sliced cucumber, and chopped parsley on top.
- 7
Season with extra salt and pepper if needed.
Tools you’ll need
- Large oven-safe skillet
- Cutting board
- Knife
- Mixing bowl
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