BBQ Pork Loin with Roasted Veggies

Some dinners are so simple that I wonder if they are blog-worthy. But then, I figure sometimes people are just looking for inspiration for dinner, rather than complicated recipes so if that is where you’re at today, this one is for you.

I made this pork loin once for my brother and he made us all laugh with his excessive yummy noises.  Pork + BBQ + boys = heaven.  Whether you’re a boy or not, this is one tasty dish.  I usually buy the large package of pork loins that has two inside, so I can have one for tonight, and the leftovers for dinner the next day.  This is also a great meal to make for company since you can stick it all in the oven and have all your time to visit with guests, instead of slaving in the kitchen.

Don’t be alarmed if your pork is slightly pink inside , it should be!  New food safety guidelines say it needs to reach an internal temp of 145˚ (down from 160˚), which means you no longer have to cook the life out of it to be safe.  Yay!

You can use whatever veggies you like to go with this.  I did potato “chips” and multi-colored carrots, cooked all on one pan, so easy and good.  It made for a pretty (and delicious) plate.

BBQ Pork Loin & Roasted Veggies

BBQ Pork Loin & Roasted Veggies

BBQ Pork Loin

2 pork loins (I buy the large package that has two in it, but you can make just one if you prefer)
1/2 cup barbecue sauce (homemade or bottled)
2 tbsp. honey
1 tsp. coarsely ground pepper

Roasted Veggies

4 potatoes, sliced thinly into disks (peel or not, it’s up to you)
1 bunch of multi colored (or regular) carrots, cut into sticks
Olive oil
Lemon pepper
Salt
Italian seasoning

Preheat oven to 375˚.  In a small bowl mix barbecue sauce and honey.  Slather on the pork loins and sprinkle with pepper.

Yummy pork loins, all ready to cook.  One for today and one for tomorrow!

Yummy pork loins, all ready to cook. One for today and one for tomorrow!

Lay out veggies on a baking sheet in a single layer (or pretty much).  Sprinkle with lemon pepper, dry Italian seasoning, and salt.  Drizzle with olive oil.

Mmmm...veggies.

Mmmm…veggies.  The roasting will bring out the natural sweetness in the carrots. Yum!

Put both pans in the oven and roast for 35-40 minutes until a meat thermometer reads 145˚.  During cooking, baste pork with extra sauce once or twice.  When you baste, give the veggies a little stir while you’re in there. Remove pork from oven and let rest for about 5 minutes.

Let it rest for a few minutes for maximum juiciness!

Let it rest for a few minutes for maximum juiciness!

While the pork is resting, leave the veggies in the oven to stay warm (you can turn it off if they seem done).  They are done when they are tender, and starting to brown on the edges.

Slice up pork and serve with roasted veggies!  Each pork loin is 3-4 servings.

BBQ Pork Loin

BBQ Pork Loin.  Gorgeous and delicious!

 

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