Pork loin with veggies

American · Plate · 45 min · Serves 4

A simple, satisfying dinner that comes together on one plate—tender pork loin with roasted vegetables that caramelize in the oven while you relax. It's the kind of meal that feels special but doesn't demand much fuss, perfect for weeknights when you want something that tastes like you tried harder than you did.

Ingredients

• 2 lbpork loin
• 4carrots
• 1 lbpotatoes
• 3celery stalks
• 3 tbspolive oil
• 4garlic cloves
• 2 tspfresh thyme
• 1 tspsalt
• ½ tspblack pepper
• 1 cupbeef broth

Method

1. 1

   Preheat oven to 375°F (190°C). Cut carrots into 2-inch chunks, potatoes into 1½-inch cubes, and celery into 1-inch pieces.

2. 2

   Pat the pork loin dry and season all over with salt, pepper, and thyme. Heat olive oil in a large ovenproof skillet over medium-high heat.

3. 3

   Brown the pork on all sides until golden, about 8–10 minutes. Remove to a plate.

   8-10 min

4. 4

   Add carrots, potatoes, celery, and garlic to the same skillet. Toss with oil and cook for 3 minutes until slightly softened.

   3 min

5. 5

   Return pork to the skillet, nestling it among the vegetables. Pour broth around (not over) the meat.

6. 6

   Transfer skillet to the oven and roast until pork reaches 145°F on a meat thermometer and vegetables are tender, about 25–30 minutes.

   25-30 min

7. 7

   Let pork rest for 5 minutes, then slice and serve with the roasted vegetables and pan juices spooned over.

   5 min