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Tomato Roasted Pork Loin

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.

Course Main Course
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Yields 6 servings
Calories 478 kcal
Author Jen Sobjack

Ingredients

  • 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

Instructions

  1. Trim fat from loin. Cut 1-inch slits in the top of loin (optional for enhanced flavor).

  2. 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.

  3. Preheat oven to 325ºF.

  4. 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.

  5. 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.