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!

Inspiralized

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.

Pork Loin Roast with Spiralized Root Veggies

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins

Ingredients

  • 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

Instructions

  • 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.
  • 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.
  • 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.
  • When pork has rested, slice crosswise into 1/3” thick slices. Arrange the slices on a platter and serve alongside the spiralized veggies.

porkloin

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating




The maximum upload file size: 300 MB. You can upload: image.

7 comments

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!

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our free starter guide

ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

Ingredients⁣
2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Directions⁣
Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.
...

taco mondays are the new taco tuesdays! 🌮 but seriously... every day is a good day for a taco, right? 🥑⁣

the whole family loved these tonight, so I figured I'd share the recipe with you all! for so long, I over-thought fish tacos and now, I've got them down to a pretty easy science: slaw in an avocado sauce, a garnish, and pan seared cod. oh, and some quality corn tortillas, warmed in a skillet first (it makes such a difference!) 👇🏼⁣

cod fish tacos⁣
makes 9 tacos (3 servings) ⁣

ingredients ⁣
~ 1 ripe avocado⁣
~ 1 lime, juiced⁣
~ 1 small garlic clove, sliced⁣
~ 1 large handful cilantro⁣
~ salt and pepper⁣
~ 4 cups coleslaw mix ⁣
~ 9 corn tortillas ⁣
~ avocado oil ⁣
~ 3 boneless, skinless cod filets (about 3-ounces each) ⁣
~ 2/3 cup pineapple mango salsa (or similar) ⁣

directions⁣
in a food processor, place the avocado, lime, garlic, cilantro, 1/4 cup water, and season with salt and pepper and process until smooth. place the coleslaw in a large bowl and add the avocado crema and toss to coat. set aside.⁣

warm the tortillas in a large skillet and set aside, 3 on a plate. ⁣

add the oil to the skillet and once oil is hot, add the cod. cook for 5 minutes, flip, and cook another 5 minutes or until the cod flakes and is opaque. using a spatula, break the cod up into pieces. divide the cod onto the warmed tortillas. top with avocado slaw and mango salsa. serve.⁣

#tacotuesdays #tacosarelife #fishtacos #fishtaco #easydinner #easydinners #easydinnerideas #quickmeals
...

if you’re planning meals for the week today, put this Teriyaki Salmon with Butternut Squash Rice & Broccoli on your list! 🥦⁣

it’s a 30 minute meal and one of those filling, umami meals that you’ll want to add to the weekly rotation! it works with chicken and tofu, too! 🙌🏼⁣

search the blog for the recipe - and save this video to watch before you make it! 📌 ⁣

#teriyaki #teriyakisalmon #spiralizer #healthydinnerideas #healthydinners #mealplans #30minutemeals #30minutemeal #salmondinner #salmonrecipe
...