Name: Herb-Crusted Pork Loin with Roasted Vegetables
Prep time: 40 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1.1 kg pork loin, trimmed (for two high-protein servings, approx. 550g per serving after cooking); 2 tbsp olive oil; 2 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tbsp fresh rosemary, chopped; 1 tbsp fresh thyme, chopped; 4 garlic cloves, minced; 1 lemon, zested and juiced; 2 medium carrots, cut into sticks; 1 large zucchini, cut into batons; 1 red onion, cut into wedges

Herb-Crusted Pork Loin with Roasted Vegetables

HoneyedCarrot8765

This herb-crusted pork loin is designed for flavor and health, perfect for a late summer meal in Oklahoma. Fresh rosemary, thyme, and lemon create aromatic complexity, while the garlic and olive oil form a delicious crust as the pork roasts. Roasting the pork and vegetables together builds flavor bridges, with the lemon tying everything together and keeping the meal bright and light. The high protein portion makes it ideal for those focused on muscle retention and weight loss, while the colorful roasted vegetables add nutrients, texture, and visual appeal. Enjoy this balanced, satisfying dinner that's simple yet vibrant.

Ingredients

Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Pat the pork loin dry. In a small bowl, mix olive oil, salt, pepper, rosemary, thyme, garlic, lemon zest, and half the lemon juice to form a paste.
Rub the herb paste all over the pork loin, pressing into the surface. Let sit for 10 minutes to absorb flavors.
Arrange carrots, zucchini, and red onion on the baking sheet. Drizzle with a little olive oil and season lightly with salt and pepper. Toss to coat, keeping most vegetables to the sides and clearing the center.
Place the pork loin in the center of the baking sheet. Roast in the oven for 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
Remove pork from oven and rest 10 minutes. Squeeze remaining lemon juice over the vegetables and toss gently.
Slice pork loin and serve with roasted vegetables. For maximum protein, give each serving a generous portion of the pork loin.