Oven-Roasted Pork Loin with Potatoes & Carrots

A whole dinner roasted in one pan, then sliced and portioned into pans for the toaster oven. Keep the juices with the meat so it reheats moist.

Ingredients

• 2½ lb pork loin roast
• 2 tbsp oil or rendered tallow
• 1 tbsp Smokehouse rub
• 1 tsp salt
• 1½ lb baby potatoes, halved
• 4 carrots, cut in chunks
• 1 onion, cut in wedges
• 3 garlic cloves
• ½ cup broth

Instructions

1. Preheat oven to 375°F. Rub the pork all over with the oil, Smokehouse rub, and half the salt.
2. Toss the potatoes, carrots, onion, and garlic with a little oil and the rest of the salt. Spread in a roasting pan and nestle the pork in the center. Pour the broth around the vegetables.
3. Roast until the pork reaches 145°F internal and the vegetables are tender, about 55–70 minutes.
4. Rest the pork 10 minutes, then slice.

Make-Ahead & Storage

Portion sliced pork and vegetables with pan juices into pans and freeze up to 3 months. Reheat tented at 350°F in the toaster oven, ~15–20 minutes from the fridge. Spoon juices or a splash of broth over lean loin so it doesn't dry out.

Notes

This is pork loin, not tenderloin, which is smaller and cooks much faster. Don't overcook — pull at 145°F and rest.