Pork Loin Roast

An overhead shot of pork loin with ratatouille on a white platter.

Juicy Pork Loin Roast with ratatouille is one of my favorite hands-off dinner ideas. After 20 minutes of prep, this easy pork loin recipe and a vegetable side dish are ready for the oven.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 1 50

Total Time 2 10

Servings servings

Calories 362kcal

Author Meggan Hill

Ingredients

1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
1/4 cup olive oil divided
1 bell pepper seeded and cut into chunks
1 eggplant peeled and cut into chunks (see note 1)
1 onion cut into chunks
3 tomatoes coarsely chopped (see note 2)
1 zucchini cut into chunks (see note 3)
2 tablespoons capers undrained (see note 4)
3 cloves garlic minced
1 teaspoon dried basil or 1 tablespoon fresh basil leaves, torn
3 pounds boneless pork loin roast (see note 5)

US Customary - Metric

Instructions

Preheat oven to 400 degrees. In a small bowl, whisk together garlic powder, dried oregano, and salt and pepper to taste (I like 1 teaspoon salt and ½ teaspoon pepper). Stir in 2 tablespoons olive oil to form a paste and set aside.
In a large bowl, add bell pepper, eggplant, onions, tomatoes, zucchini, capers, garlic, and basil. Drizzle with 2 tablespoons olive oil and toss to coat, then spread in the bottom of a deep roasting pan. Sprinkle with salt (I like 1 teaspoon).
Pat pork dry with paper towels and rub all over with spice blend paste. Tie pork roast if desired. Nestle into the vegetables.
Roast the pork until it is cooked through but still slightly pink in the center, about 1 1/2 hours to 2 hours. An instant-read thermometer inserted into the pork should read 155 to 160 degrees. Stir the vegetables twice during roasting.
Transfer the pork to a carving board, cover loosely with aluminum foil, and let stand for 10 minutes. Slice and arrange on a warmed platter. Surround with the vegetables and serve.

Notes

Eggplant: Can't find or don't love eggplant? Try stemmed button or portobello mushrooms instead.
Tomatoes: If it's not tomato season or the fruit you can find isn't quite ripe, feel free to use canned whole tomatoes (cut into chunks) instead.
Zucchini: Or yellow summer squash if it looks fresher or if you prefer it over zucchini.
Capers: Look for these briny orbs in jars near the pickles at the supermarket. I adore the salty, tangy kick these offer, but if you're not a fan, simply omit them.
Boneless pork loin roast: Pork loin also comes in bone-in formats. This recipe is designed for boneless, which is still juicy but cooks quicker. Pork loin is also known as center-cut pork loin roast, center-cut pork roast, pork center loin roast, pork center cut rib roast, pork loin center cut, pork loin center rib roast, pork loin roast center cut, or pork loin rib half. Look for any of those synonyms on the label or at the butcher counter.
Yield: This Pork Roast recipes makes 6 hearty main dish servings, each with about 5 to 6 ounces of meat and a generous scoop of ratatouille.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition