Tomato Roasted Pork Loin is exactly what you need for your meal plan. This tender, flavor pork will please everyone at the table. A boneless pork loin recipe that has the perfect amount of flavor from sun-dried tomatoes, vinegar, Italian seasoning, salt, and pepper. Vegetables are roasted right alongside the pork so you can have a full meal with little effort. When you’re trying to decide what to make for dinner, this recipe will make a great option.
Pork, like chicken, is a lean and versatile meat choice. There really are so many different ways to flavor it and it’s easy to work with since it requires very little trimming. I like to use pork loin for almost all of my pork dishes.
Although, I don’t eat pork often. Dinner usually consists of skillet chicken and rice with leeks and kale, baked teriyaki chicken, or a spicy sausage pizza. But once in a while, I get a craving for tender, juicy roasted pork loin.
Today’s recipe is one of my favorites. The marinade is made with sun-dried tomatoes, seasoned lightly with Italian seasoning, vinegar, and garlic. For more flavor in the pork loin, you can cut 1 inch long slits in the top of the roast and work the marinade down inside the slits. I highly recommend doing that!
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To make turn this tomato roasted pork loin into a complete meal, I added a mix of vegetables and roasted them in the same pan with the pork. Potatoes, carrots, and onions are a safe choice but you can mix it up and use any vegetable that’s in season.
I tossed the vegetables in the oil from the sun-dried tomatoes before giving them a light sprinkle of Italian seasoning and then placed them around the pork loin in the roasting pan. I was tremendously impressed with how this recipe turned out.
The pork developed a lovely crust on the outside, which I love, and the meat was melt-in-your-mouth tender.
Give this recipe a try when you need to jazz up your dinner menu. It is sure to be a hit with the entire table!
Tomato Roasted Pork Loin
- 1 (2-3 pounds) boneless pork loin
- 2 cups potatoes, peeled and cored
- 2 cups carrots, cut into slices
- 1 large yellow onion
- 2 cloves garlic
- 1/3 cup white vinegar
- 1/2 cup sundried tomatoes in oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons italian seasoning
- Trim fat from loin. Cut 1-inch slits in the top of loin (optional for enhanced flavor).
- Remove sun dried tomatoes from oil, reserve oil for later use. In a food processor or small blender, combine sun-dried tomatoes, garlic, vinegar, 1-1/2 tablespoons of the Italian seasoning, salt, and pepper. Pulse mixture until well blended and smooth. Place loin in a resealable plastic bag and pour marinade over the top. Massaging through the bag, work the marinade into the loin thoroughly. Refrigerate for at least 4 hours, preferably overnight.
- Preheat oven to 325ºF.
- Add the potatoes, carrots, and onions to a large mixing bowl. Toss with 2 tablespoons of oil reserved from the sun-dried tomatoes, 1/2 tablespoons Italian seasoning, salt and pepper to taste.
- Place marinated pork loin in the center of a shallow roasting pan. Place vegetables in roasting pan around the pork loin. Roast uncovered, for 1 to 1 and 1/2 hours or until thermometer registers 155 degrees F. Tent with foil and let stand for 15 minutes before carving.