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Main mealMain CourseBalancedPork€

Pork Loin with Oven-Roasted Potatoes

Name: Pork Loin with Oven-Roasted Potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 600 g Pork, loin, boneless, raw; 20 g Mustard, prepared, yellow; 1 tbsp Oil, olive, extra virgin; 2 clove Garlic, raw; 1 tsp Spices, pepper, red or cayenne; 1 sprig Rosemary, fresh; 1 pinch Salt, table, iodized; 1 pinch Spices, pepper, black; 600 g Potatoes, russet, without skin, raw; 200 g Carrots, mature, raw; 1 medium Onions, red, raw; 1 tbsp Oil, olive, extra virgin; 1 pinch Salt, table, iodized; 1 pinch Spices, pepper, black

This juicy pork loin with oven-roasted potatoes combines marinated steaks, crunchy carrots and fragrant herbs for a perfect, well-balanced Sunday lunch.

Prep time15 min

Cook time40 min

Total time55 min

Servings4

Recipe

Pork, loin, boneless, raw600 gMustard, prepared, yellow20 gOil, olive, extra virgin1 tbspGarlic, raw2 cloveSpices, pepper, red or cayenne1 tspRosemary, fresh1 sprigSalt, table, iodized1 pinchSpices, pepper, black1 pinch

For the roasted potatoes and vegetables

Potatoes, russet, without skin, raw600 gCarrots, mature, raw200 gOnions, red, raw1 mediumOil, olive, extra virgin1 tbspSalt, table, iodized1 pinchSpices, pepper, black1 pinch

Large baking trayBaking paperMixing bowlKnifeCutting boardKitchen scale

Per servingTotal

Calories:430 kcal1720 kcal

Protein:37 g148 g

Carbohydrates:36 g144 g

Fiber:25.1 g100.4 g

Water:295 ml1180 ml

Fat:16 g64 g

Micronutrients

Sugar:5 g19.8 g

Saturated fat:6.2 g24.7 g

Cholesterol:83.9 mg335.6 mg

Sodium:232.6 mg930.5 mg

Potassium:1473.6 mg5894.4 mg

Calcium:48.3 mg193 mg

Iron:1.7 mg6.8 mg

Magnesium:85.7 mg342.8 mg

Zinc:3.2 mg12.7 mg

Phosphorus:418.5 mg1674.1 mg

Vitamin C:23 mg92.1 mg

Vitamin A:444.2 µg1776.7 µg

Vitamin D:0 µg0 µg

Vitamin B12:0 µg0 µg

Instructions

1Preheat the oven to 200 °C and line a large baking tray with baking paper.
2In a small bowl, mix the mustard, 15 ml of olive oil, minced garlic, sweet ground paprika, rosemary, thyme, 2 g of salt and 1 g of pepper to make a thick marinade.
3Pat the pork loin steaks dry with a paper towel and thoroughly coat them on all sides with the prepared marinade. Let them rest at room temperature for 10 minutes.
4In a larger bowl, mix the potatoes cut into wedges, carrot slices and red onion wedges. Drizzle with the remaining 15 ml of olive oil and season with 2 g of salt and 1 g of pepper.
5Spread the prepared vegetables evenly over the baking tray.
6Place the tray in the preheated oven and roast the vegetables for 15 minutes, until the potatoes start to soften.
7After 15 minutes, carefully remove the tray from the oven, stir the vegetables with a spatula, and place the marinated pork loin steaks among them.
8Return the tray to the oven and roast everything together for another 20 to 25 minutes, until the pork loin is juicy and cooked through and the potatoes turn golden-brown and crispy. Let the meat rest for 5 minutes before serving.

Nutritional benefits

Thanks to the high protein content in pork, this dish supports the maintenance and growth of muscle mass and contributes to a long-lasting feeling of fullness.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.