Pork Loin Roast with Spiralized Root Vegetables

gluten freemeat & poultry

Pork Loin Roast with Spiralized Root Veggies

Full disclosure: this was my first time making a pork loin roast.

And guess what? I nailed it on the first try!

Making a pork loin roast may look/sound fancy, but it’s an easy season-and-then-bake kind of meal (which are my favorites.)

And of course, I served it with my favorite kind of vegetable medley: a spiralized one.

I’ve been loving the spiralized vegetable medleys lately (did oyu see my Roasted Spiralized Vegetable and Quinoa Bowl?) It’s an easy and colorful way to prepare vegetables and it’s more fun on the palate than some chopped veggies. We’re better than that!

I love the seasonal flavors of this white meat pork roast – rosemary, garlic, salt, and pepper is all you need to season and then it’s popped into the oven for about an hour to cook and let the juices pop. After a ten minute rest, the roast is done and ready to be sliced and placed over a gorgeous bed of spiralized veggies.

Pork Loin Roast with Spiralized Root Veggies

I used seasonal root veggies for the spiralized medley to help complement the rich flavors of rosemary and garlic. Other veggies that would work well here would be rutabaga, turnip, and carrot. I wouldn’t omit the onion – it adds a nice touch to the final flavors.

If you’re looking for a healthy meal to serve your family or an impressive dish for a dinner guest, this is it!


Nutritional Information & Recipe

Weight Watchers SmartPoints*: 10 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Serves 4

Pork Loin Roast with Spiralized Root Veggies

15 minPrep Time

60 minCook Time

1 hr, 15 Total Time

Save RecipeSave Recipe


  • For the pork roast:
  • 2 large garlic cloves, pressed
  • 2 teaspoons chopped fresh rosemary (or 1 teaspoons dried)
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon ground black pepper
  • 1.25 pound boneless pork loin roast, well trimmed
  • For the spiralized veggies:
  • 2 large sweet potatoes (or carrots)
  • 2 large red onions
  • 2 large parsnips
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons fresh thyme
  • salt and pepper


  1. Preheat the oven to 400°F. Line a 13 x 9 x 2-inch roasting pan with foil. In a small bowl, mix together to the garlic, rosemary, salt, and pepper. Using your fingers, rub the mixture all over the pork.
  2. Place the pork, fat side down, in the roasting pan. Roast for 30 minutes, turn over and roast for another 20-30 minutes or until pork registers at 155°F. Remove from the oven and let stand for 10 minutes. While pork rests, pour any leftover pan juices into a small bowl or gravy boat.
  3. After flipping the roast over, peel and spiralize the sweet potato (Blade C or D), onion (Blade A), and parsnip (Blade D). Lay the veggies out on a parchment paper lined baking sheet and drizzle with the oil. Season with thyme, salt and pepper and toss to combine. Roast for 15 minutes or until vegetables soften.
  4. When pork has rested, slice crosswise into 1/3” thick slices. Arrange the slices on a platter and serve alongside the spiralized veggies.


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Lisa R says:
I recently came across your blog and I have to tell you how thankful I am. I am a diabetic undergoing chemo for breast cancer. One of the meds given to counteract nausea raises blood sugar levels tremendously. I had a really hard time keeping things under control--until I discovered your blog and the Inspiralizer. I bought the Inspiralizer and your two cookbooks and am following your blog. Thank you so much for including such complete nutritional info; the carb count is especially helpful for diabetics. Last night I made the Pork Lo Mein (though I used leftover pork chops) and it was great. My husband and I both loved it. Tomorrow I'll try this Pork Loin Roast you've given here. I'm also making out my Thanksgiving meal plan and you can bet there will be a lot of Inspiralized goodies to go with the turkey. Thanks again for all you are doing to helping us all eat healthfully and with enjoyment.
Karen says:
Totally making this very soon, i love parsnips and have never attempted to make a pork roast before always tenderloin. Sounds yummy and easy :)
Jill R says:
My spiralizer has 3 blades: noodles, spaghetti, and fettuccini. How would your A,B,C,D blades translate to these?
Meaghan says:
Hi Jill, we do not have a guide for other spiralizers, but do your best to match the shapes your spiralizer makes up with the ones made by the Inspiralizer. In most cases, noodle shape is personal preference!

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my 2020 holiday gift guide is finally live on the blog! 🎁 you’ll find my picks For Her (like this cute velvet puffer!), For Him, For Toddlers, and Under $50. but let me leave this disclaimer here: it’s the thought that counts. gift giving is supposed to spread joy - don’t get caught up searching the internet for hours for the “perfect gift.” the perfect gift is simply something thoughtful 💓 and frankly, our good health is the best gift we could all ask for this year 🖤 but if you need some more inspiration, check out my stories for swipe ups or go straight to Inspiralized.com! 😘 #holidaygiftideas #holidaygiftguide ...

a festive seasonal snack or dessert idea for you and your little ones 🍎 - these french toast apple slices were inspired by my grandmother and this apple butter, cinnamon, maple syrup toast situation she used to make with her famous applesauce. you can grab this recipe from #inspiralizedandbeyond! ⁣

tell me how everyone's doing on their thanksgiving prep - ready? haven't even started yet? I haven't bought a single thing yet! 😇😱🤡

the holidays are going to be very tough and emotional for many of us this year. we're not going to spend it with the loved ones we typically do to keep one another safe and even worse, some of us will miss family we've lost to the COVID virus. 💔⁣

something that always cheers me up is food. I've come to realize that one of the reasons it has this therapeutic effect on me is because it's a safe space for me to block out everything else and just enjoy the art of cooking. 🥄⁣

and I realize that this will not be helpful to everyone ("oh, ali, I can't just cook it all way!"), but if it does, try to get in the kitchen and cook (or bake!) something that brings you happiness. and if it does not and you're sad right now, that's okay too. it's okay to not feel okay. 🙏🏼 I wish I could help more, but in the meantime, my love, strength, and heart goes out to you. I'm thinking of you.⁣

but, IF food and cooking is cathartic for you too, I encourage you to make something new this year for Thanksgiving (or over whatever holiday you celebrate.) sometimes following steps in a new recipe keeps your brain focused on the task and you're able to let everything else wash away. at least that's how it is for me! I'm flipping through my cookbooks and sharing some of my favorite holiday-friendly recipes over on stories, like this one from #InspiralizedandBeyond! 📚⁣


makes 8-10 crostini⁣

1 large golden beet (about 6 ounces), peeled and sliced into 1/8" thick rounds⁣
1/4 cup ricotta cheese⁣
5 fresh figs, diced⁣
honey, for drizzling⁣

arrange the beet slices on a serving platter and spread about 1 teaspoon of the ricotta on each. top evenly with the chopped figs and drizzle very lightly with honey. serve.

📸: @evansungnyc