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Photo of Roast pork dinner by WW

Roast pork dinner

5
Points®
Total Time
1 hr 20 min
Prep
20 min
Cook
55 min
Serves
8
Difficulty
Easy
Here's a one-pan meal that boasts well-seasoned pork loin and perfectly roasted vegetables. The pork is first rubbed with a savory mixture of olive oil, finely chopped garlic, fennel seeds, dried oregano, salt, and pepper. Arrange the baby potatoes, green bell peppers, and red onion around the pork, stick it all in the oven, and let it bake until the pork is cooked through, which should take about 45 minutes. You'll love how easily it all comes together, as most of the cook time is hands-off. This dish is fantastic for Christmas or any other holiday dinner if you really want to impress your guests.

Ingredients

Cooking spray

2 spray(s)

Olive oil

2 Tbsp, extra-virgin, divided

Jarred minced garlic

2 Tbsp

Fennel seeds

1 Tbsp

Dried oregano

1½ tsp

Table salt

1½ tsp, divided

Black pepper

1¼ tsp, freshly ground, divided

Uncooked lean boneless pork loin roast

2 pound(s), use one whole 2 lb boneless roast

Green bell pepper

2 medium, cut into 8 wedges each

Red onion

1 large, peeled and cut into 12 wedges

Uncooked baby potatoes

1¼ pound(s), red-variety, cut in half if large

Instructions

  1. Preheat oven to 400ºF. Line a large roasting pan with heavy duty aluminum foil (for easy clean-up, if desired) and coat with cooking spray.
  2. In a small bowl, combine 1 tablespoon oil, garlic, fennel seeds, oregano, 1 teaspoon salt and 1 teaspoon pepper. Rub mixture all over pork; place pork in prepared pan.
  3. Add vegetables and potatoes to pan; drizzle with remaining tablespoon oil. Sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; toss to coat.
  4. Roast, uncovered, tossing vegetables and potatoes halfway through cooking, until a meat thermometer inserted in center of pork registers 145ºF and vegetables are tender, about 45 to 55 minutes; transfer pork to a cutting board and let rest for 5 minutes.
  5. Slice pork and arrange on a serving platter; spoon any juices from cutting board over pork. Place vegetables and potatoes in a serving bowl or place on platter with pork. Yields about 3 ounces pork and 1/2 cup each vegetables and potatoes per serving.

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