Brown Sugar Garlic Pork with Carrots & Potatoes could not be any easier. This sheet pan dinner is so flavorful and makes clean up a breeze!
This savory one pan Pork dinner is about to make your 5-9 hours a whole lot easier! Add it to your rotation of pork roasts along with Apple Cinnamon Pork Loin and Lemon Salt Roasted Pork.
Sabrina’s Brown Sugar Garlic Pork with Carrots & Potatoes
Brown Sugar Garlic Pork with Carrots & Potatoes is the perfect busy weeknight meal for when you just don’t have the energy to cook. Keep this recipe on hand for busy weekdays. I often bring out this dish on Thursday nights, as I find it to be the hardest day when I just wish it were the weekend and want something easy and comforting to get me through. You might feel like you are running on empty, energy-wise, and making dinner feels like a chore. In less time than it takes to order in, you’ll be sitting down to a delicious and comforting dinner that is complete with veggies on the side.
Recipe Card
Ingredients
- 2 lb pork loin , trimmed of excess fat
- 4 cloves garlic , minced
- 4 tablespoons brown sugar
- 1 tablespoon vegetable oil , (for pork)
- 2 lbs carrots , peeled and sliced
- 2 lbs potatoes , scrubbed and cut into 1-inch chunks
- 1/4 cup vegetable oil , (for veggies)
- kosher salt and pepper , to taste
Instructions
- Preheat oven to 375 degrees.
- Mix ¼ cup oil, salt, and pepper with sliced carrots and potatoes.
- Mix 1 tbsp oil, brown sugar, garlic and rub all over pork loin.
- On one large cookie sheet, put down some foil and add the carrots and potatoes.
- Spread apart the vegetables to make an opening in the pan for the pork.
- Add the pork to the pan.
- Roast the pork and vegetables for 40-50 minutes, or until a meat thermometer registers at 150 degrees in the center of the roast.
- Open your oven and remove the pork onto a plate or cutting board to let it rest and cover it with a piece of foil. Let the pork rest for 5-10 minutes.
- Place the vegetables back in the oven while the pork is resting. Remove them when you are ready to serve the pork. This allows them to finish cooking while only using one pan and makes sure they are hot when the pork has rested.
Video
Nutrition
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Sabrina’s Tips
It may be tempting to pull the pan straight from the oven and serve it up but the secret to keeping all of the juices that keep the pork tender inside is to give it the time it needs to rest. This will allow the juices to redistribute making sure every bite is perfect. Additionally, make sure the veggies are spread out around the pan and not crowding the pork, and be sure none hid underneath the pork. This will allow them to roast nicely and not be soggy.
Table of Contents
About this Recipe
Sticky, and sweet, with a punch of garlic, this Brown Sugar Garlic Pork is sure to be a huge hit with your family. Served up with some roasted carrots and potatoes on the side for a healthy balanced meal. From start to finish it’s just over an hour, most of which is just letting it cook in the oven! Also, note that this glaze is super sticky! Do yourself a favor and roast the pork on a sheet of foil to make for easy clean-up! If you’re looking for a slow cooker version of this recipe (minus the veggies and plus some bacon) try my Slow Cooker Bacon Garlic Pork Loin, or check out my slow cooker method below to make it with the vegetables.
Can this be made ahead of time?
Yes, you can make this recipe ahead of time and just reheat it. It would taste great and make dinner even faster. If you are looking to save some time on prep you could place the pork in a Ziplock bag with the oil, brown sugar and garlic to marinate for up to a night ahead of time. You could also have a Ziplock with your diced veggies, oil, salt and pepper. These could be done a day or two ahead of time. This way when its time for dinner you can dump the veggie Ziplock out, make a space for the pork, and toss it right in the oven. This will free you up a few extra minutes to get homework finished or field trip permission slips signed.
How to Store
- Serve: Pork Loin is safe at room temperature for up to 2 hours.
- Store: Allow the pork to cool completely before storing in an airtight container for up to 3 days in the fridge.
- Freeze: This recipe can be kept in the freezer for up to 3 months in a sealed container. Thaw in the refrigerator overnight before reheating.
Slow Cooker Method
- Add a liner to your 5 qt. Slow Cooker for easier clean up.
- Using oil in a skillet, brown all 4 sides of your pork.
- Mix your veggies with oil, salt, and pepper and add half to the bottom of the slow cooker.
- Add your pork on top after you have rubbed it with oil, brown sugar, and garlic.
- Add the remaining veggies around the sides of the pork.
- Cook on low for 6-8 hours.
- If you want the veggies to a bit crispy before you serve them, you can put them on a sheet pan and broil them for a few minutes. Be careful because they can burn quickly!
Variations
- Protein: Not a fan of pork? Make this with chicken and bake in the oven for 15-18 minutes at the same temperature.
- Veggies: You could add parsnips or butternut squash to the mix. These two are both hearty so they can be added at the same time as the others. If you add something like green beans, asparagus, or broccoli just add them for the last 20 minutes of cook time or they will come out too mushy.
- Potatoes: You can use just about any potato in this one pan dinner. Russet, Idaho or Sweet potatoes would all be great. If you want to make life even easier, grab a bag of baby red potatoes, or a medley bag with multiple colors, or fingerlings would also be great! You really can’t go wrong!
Related Recipes
More Delicious Pork Roast Recipes
Photos use in a previous version of this post:
So easy and comes out so tasty.
Glad you guys enjoyed the recipe and thank you for the five star review!
I usually don’t leave comments but this was delicious! Everyone raved! The only change I made was I rubbed the tenderloins with Dijon mustard and then sprinkled them w garlic powder rather than stop to press garlic cloves bc I was in a hurry. I then sprinkled each tenderloin with 1/8 c brown sugar. Amazing!
2.75 lb tenderloin after 1 hour at 375 only registered about 100 on thermometer
Needs salt and herbs
It was easy to make and was delicious. Made a ordinary pork roast have a slightly sweet taste. I had no leftovers.
Looks delicious but I have a question. Does the foil go under the veggies and the pork or just under the pork? Thanks, Jean
It says to put the foil down then put the veggies, but, the foil should be sprayed with non stick first or like the video shows, the foil is only under the roast. But, that’s not what it said. My veggies stuck to the foil 🙁
This was an amazing recipe! I made it two ways, with pork and one with chicken for family members who don’t eat pork they were both delicious. Thanks for this recipe, will be using it again.
Thank you! So happy you enjoyed it!
Trying this tonight!
Hope it turned out well for you!
This was nice and easy to make and we all really enjoyed the meal. I did tweek it a bit. I roasted the pork and veggies at 350 F and used olive oil since it’s a healthier oil, then baked a bit longer to compensate. I also cut the carrots into sticks. I totally missed seeing the salt and pepper to taste and used garlic and rosemary on the veggies and they were great also. I think I’ll try decreasing the brown sugar next time and swap in abit of stevia, just because I always look for ways to decrease the amount of sugar that I use. Great recipe! Thanks.
Easy and quick. Cut a whole pork loin into a roast from the thicker end.
Hello, I am new to buying pork and am confused about what to buy at the store… is pork tenderloin the same thing as a pork loin? There is something labeled a center cut pork loin but it is wrapped with strings… is that what I’m looking for?
Pork loin and pork tenderloin are different cuts of meat. You’ll want to use pork loin for this recipe. Center cut pork loin will work.
Would the temperature and cook time be the same for a 3lb pork loin? I was given one that was bigger than 2lbs so don’t have much choice on size.
It may take an hour to an hour and 5 minutes. I suggest using a meat thermometer to check for doneness.
Can I make this without any veggies? I have a pork loin roast to cook but no fresh veggies and I don’t want to go to the store.
sounds delicious & I plan on making,was wondering if I can do this in crook pot.? Thank You
I haven’t tested it but you can try following this recipe: https://dinnerthendessert.com/slow-cooker-bacon-garlic-pork-loin/
You can always pop it under the broiler at the end to get it extra crispy, if needed. Enjoy!
I have made this multiple times using the ingredients and proportions listed in the recipe. I put it all in a small blue enamel covered roasting pan with the carrots and potatoes on the bottom and fit in the pork loin coated with the brown sugar garlic rub. It is an easy meal and one of our favorites!
Thanks!
You don’t cover your pork with foil or anything? Seems like it would dry it out. My boyfriend tried it in a pressure cooker, and I didn’t like it. So tonight, I’m doing it the way you suggested. I’ll let you know how it turns out!
I didn’t cover it when placed in the oven. I hope you enjoyed it, Sue.