Roast Pork Loin with Potatoes and Pears

Roast Pork Loin with Potatoes

Published February 1, 2013 | Written by

Published by: Healthline Exclusive

Servings: 8
Total Time: 120 min

Prep Time: 20 min | Cook Time: 60 min


Roasted with a garlic and black pepper crust, this pork loin is cooked with pears, onions and potatoes for a great side dish. Now that pork no longer needs to be cooked until well done to be safe, the USDA now recommends cooking pork to just 145° F for medium-rare to medium.

Nutrition Facts
Serving size: approximately 1/4 pound pork, 2/3 cup vegetables
Calories per serving: 371
% Daily Value*
Total Fat 13.6g 21%
Saturated Fat 3.7g 19%
Cholesterol 88mg 29%
Sodium 346mg 14%
Total Carbohydrate 25.0g 8%
Dietary Fiber 3.0g 12%
Sugars 0.0g
Protein 36.0g 50%
Percent Daily Values are based on a 2,000 calorie diet.


  • 2 pounds pork loin, boneless
  • 3 tablespoons olive oil, divided
  • 2 teaspoons freshly cracked black pepper
  • 1 teaspoon minced garlic
  • 1 teaspoon kosher salt
  • 3 Bartlett or other firm pears, unpeeled and quartered
  • 2 sweet onions, cut into large wedges
  • 1 pound small red potatoes, halved

Step by Step:

  1. Heat oven to 400° F. Remove pork from refrigerator and allow to stand at room temperature for 1 hour.
  2. Combine 2 tablespoons of oil and the next 3 ingredients. Rub mixture evenly over pork and place in a roasting pan.
  3. Toss together the pears, onions and potatoes with the remaining 1 tablespoon oil and place around the pork in the roasting pan.
  4. Roast, at 400° until a thermometer inserted in center registers 145° F, about 60 minutes. Remove from oven and transfer pork to a cutting board. Let pork stand for 30 minutes before slicing. Drain fruit and vegetables and place in a serving bowl. Serve with the sliced pork.