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.
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.