Brown Sugar Garlic Pork with Carrots & Potatoes

Just 6 ingredients and less than an hour are all that separates you from this awesome meal with caramelized Brown Sugar Garlic Pork and roasted vegetables.

Sticky and sweet with a punch of garlic, this Brown Sugar Garlic Pork loin is sure to be a huge hit with your family. Serve it up with some roasted carrots and potatoes on the side for a healthy balanced meal. From start to finish it is 45 minutes, most of which is just letting it cook in the oven!

Brown Sugar Garlic Pork and Vegetables on plate


BROWN SUGAR GARLIC PORK LOIN WITH CARROTS & POTATOES

Brown Sugar Garlic Pork Loin with Carrots & Potatoes is the perfect busy weeknight meal for when you just don’t have the energy to cook. In less time than it would take to order in, you’ll be sitting down to a delicious and comforting dinner that is complete with veggies on the side. 

Keep this recipe on hand for a day like Thursdays, which are usually the hardest day of the week for most as you always wish they could just be Friday but are always disappointed there is another day before you can just unwind for the weekend with extra help from the hubby with the kids. You might feel like you are running on empty energy wise and making dinner feels like a chore.

These are the days to reserve for meals like this. Easy meals you don’t need to worry about watching on the stove top as the kids run around throwing legos and trying to pry open every can of play doh.

If you’re looking for a slow cooker version of this recipe (minus the veggies and plus some bacon) here it is! Slow Cooker Bacon Garlic Pork Loin.

Not a fan of pork? Make this with chicken and bake in the oven for 15-18 minutes at the same temperature. Also, this glaze is super sticky! Do yourself a favor and roast the pork on a sheet of foil!

HOW TO MAKE BROWN SUGAR GARLIC PORK LOIN WITH CARROTS & POTATOES

To make this deliciously easy meal, start by preheating the oven to 375 degrees. Mix ¼ cup canola oil, salt and pepper with sliced carrots and potatoes and put onto a sheet trayBrown Sugar Garlic Pork carrots and potatoes
Mix 1 tbsp canola oil, brown sugar, garlic and rub all over pork loin.  Brown Sugar Garlic Pork before cooking


Roast the pork for 40-50 minutes, or until a meat thermometer registers at 150 degrees in the center of the roast. At the same time, roast the vegetables and leave them in to finish cooking while the pork rests outside the oven. Let the pork rest for 5-10 minutes. Brown Sugar Garlic Pork on cutting board
Remove vegetables from oven and serve with sliced pork. Brown Sugar Garlic Pork on plate

An easy meal, ready to roast in just a few minutes. Sticky and sweet with a punch of garlic, this pork loin is sure to be a huge hit with your family. Serve it up with some roasted carrots and potatoes on the side for a healthy balanced meal that is ready start to finish in 45 minutes!
 

Looking for more awesome Brown Sugar Garlic Recipes?

HOW TO STORE BROWN SUGAR GARLIC PORK LOIN WITH CARROTS & POTATOES

  • 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.

Pin this recipe now to remember it later

Pin Recipe
 

 

Brown Sugar Garlic Pork with Carrots & Potatoes

Just 6 ingredients and less than an hour are all that separates you from this awesome meal with caramelized Brown Sugar Garlic Pork and roasted vegetables.
Yield 4
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 2 lb pork loin , trimmed of excess fat
  • 4 garlic cloves , minced
  • 4 tablespoons brown sugar
  • 1 tablespoon canola oil
  • 2 lbs carrots , peeled and sliced
  • 2 lbs potatoes , scrubbed and cut into 1 inch chunks
  • 1/4 cup canola oil , for vegetables
  • salt and pepper , to taste

Instructions

  • Preheat oven to 375 degrees.
  • Mix ¼ cup canola oil, salt and pepper with sliced carrots and potatoes.
  • Mix 1 tbsp canola 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, then remove the veggies from the oven once 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

Calories: 676kcal | Carbohydrates: 62g | Protein: 55g | Fat: 23g | Saturated Fat: 3g | Cholesterol: 147mg | Sodium: 303mg | Potassium: 2595mg | Fiber: 12g | Sugar: 22g | Vitamin A: 37890IU | Vitamin C: 40.2mg | Calcium: 170mg | Iron: 10.4mg
Keyword: Brown Sugar Garlic Pork with Carrots & Potatoes

Brown Sugar Garlic Pork Loin Collage

 

Psssst… want to hear a little secret? This recipe is one of 10 in my FREE e-book 5-10-30: 5 Cuisines, 10 Full Meals and 30 Total Ingredients that is a bonus for email subscribers only! It includes shopping lists that set you up for two weeks of weeknight dinners with no ingredient waste and tips for cooking and alternate ingredient options. If you haven’t subscribed for updates you may want to now and get the e-cookbook FREE!

Photos used in a previous version of this post.

Just 6 ingredients and less than an hour are all that separate you from this awesome caramelized Brown Sugar Garlic Pork and roasted vegetables.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 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.

  2. 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.

  3. 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?

    1. 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.

  4. 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.

  5. 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!

  6. 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!

Show More Comments