Brown Sugar Garlic Pork with Carrots & Potatoes

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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.

Just 6 ingredients and less than an hour are all that separate you from this awesome 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!

Ahh Thursdays! They are usually the hardest day of the week for me as I always wish they could just be Friday but am always disappointed there is another day before I can just unwind for the weekend with extra help from the hubby with the kids. It is also usually the day we used to order food in since I am almost always running on empty energy wise and making dinner feels like a chore.

These are the days I reserve for meals like this. Easy meals I don’t need to worry about watching on the stove top as the kids run around me throwing legos and trying to pry open every can of play doh we own (I can NOT stress enough the level of hate I have for those two toys that will create a mess and get smashed into fabrics or cause you to have severe foot pain when you step on them). I even bought special bags to store the blocks in and a great organizing rack for the play doh, but it still ends up EVERYWHERE. Any parents have any tips for me on containing them?

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

To make this deliciously easy meal, we start by preheating the oven to 375 degrees. Mix 1/4 cup canola oil, salt and pepper with sliced carrots and potatoes and put onto a sheet trayJust 6 ingredients and less than an hour are all that separate you from this awesome caramelized Brown Sugar Garlic Pork and roasted vegetables.


Mix 1 tbsp canola oil, brown sugar, garlic and rub all over pork loin.  Just 6 ingredients and less than an hour are all that separate you from this awesome caramelized Brown Sugar Garlic Pork and roasted vegetables.
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. Just 6 ingredients and less than an hour are all that separate you from this awesome caramelized Brown Sugar Garlic Pork and roasted vegetables.

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

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!

Here’s a video of the recipe too!


Looking for more awesome Brown Sugar Garlic Recipes?

Recipe

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Brown Sugar Garlic Pork with Carrots & Potatoes

4.83 from 73 votes
  • Yield: 4
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Course: Main Course
  • Cuisine: American
  • Author: Sabrina Snyder
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.

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

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat oven to 375 degrees.
  2. Mix 1/4 cup canola oil, salt and pepper with sliced carrots and potatoes.
  3. Mix 1 tbsp canola oil, brown sugar, garlic and rub all over pork loin.
  4. On one large cookie sheet, put down some foil and add the carrots and potatoes.
  5. Spread apart the vegetables to make an opening in the pan for the pork.
  6. Add the pork to the pan.
  7. Roast the pork and vegetables for 40-50 minutes, or until a meat thermometer registers at 150 degrees in the center of the roast.

  8. 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.
  9. Let the pork rest for 5-10 minutes, then remove the veggies from the oven once you are ready to serve the pork.

  10. This allows them to finish cooking while only using one pan and makes sure they are hot when the pork has rested.

Nutrition Information

Yield: 4 , Amount per serving: 676 calories, Calories: 676g, Carbohydrates: 62g, Protein: 55g, Fat: 23g, Saturated Fat: 3g, Cholesterol: 147mg, Sodium: 303mg, Potassium: 2595mg, Fiber: 12g, Sugar: 22g, Vitamin A: 37890g, Vitamin C: 40.2g, Calcium: 170g, Iron: 10.4g

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Keyword: Brown Sugar Garlic Pork with Carrots & Potatoes
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Dinner then Dessert TIPS 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!

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

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!

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!

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.

See more posts by Sabrina

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:

Main Course Main Dishes Meat & Seafood Most Popular Pork Recipes Recipe Sides

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Comments

    1. If you want to use a tenderloin, I would stuggest cooking it at 400 degrees at 10-15 minutes per pound. You’ll have to roast the vegetables longer but you can use tenderloin as a substitute. Good luck!

  1. Oh my, this was juicy and delicious! The carrots and potatoes soaked up the brown sugar and garlic flavor of the pork and my family enjoyed their veggies thoroughly. I had some leftover yellow squash and zucchini and threw them in when everything else was halfway done. So, so, good and filling! Thank you!

  2. The very first non-dry pork dish I have made! It was delicious. Big hit with the kids too. I added some onions to the mix.

  3. Can I make this with out the potatos and carrots? Do I need to change any timing if I do not cook them with the pork?

    1. Yes, you’ll need to lessen the cook time and because it doesn’t have a bone to protect it, it may end up coming out dry. I’d love to know how it turns out if you decide to try.

  4. Play Doh in our house is stored in a plastic drawer in the closet and DS knows he needs to ask permission before playing with it. He’s only 3 so at this time he is limited to playing with one color at a time. It really helps to contain the mess and keep the colors from mixing!

  5. Love, Love this….I made it for dinner. So good the sweet and garlic was amazing. Every time I made a pork dish I feel like it dry leather. Thanks for a great recipe.

  6. Just made this for dinner last night and it was a big WINNER, really was delicious!!!! Added apple sause as a extra side/dessert.
    5 Stars

  7. Well as an inexperienced cooker I would have like more instructions on how to do this in my case the video didn’t work so I went of the words which weren’t very helpful it didn’t take me an hour it took more like 2 or 3 and the surger burns a lot and it set off my fire alarms pretty easily but the taste was good I guess

  8. I made this recipe using a small roast and it was amazing. How much longer would you have to roast the meat if you’re doing about a 8-10 pound loin? Doing it for Christmas Eve dinner.

    1. I would caution you to keep an eye on it while it’s in the oven. You may need to tent it with foil at some point so it doesn’t brown too much from the extended cook time. I also would do the veggies separate so they don’t become overcooked. You’ll want to reduce the heat to 350 degrees and cook it for 10 minutes per pound. Enjoy!!

  9. Made this last night. Only change i made was i did petite potatoes instead of carrots and used a purple onion. Turned out great, will definitely make it again, and try it with chicken.

  10. I will be using a 5 lb roast. I saw in your previous comments you suggest possibly cooking it for around 90 minutes. Do I keep the veggies in there that entire time?

  11. I have made the glaze from this recipe about five times now. It’s amazing how much flavor can result from something so quick and simple! Even with different veggies or other sides, this pork makes a showstopping centerpiece with huge flavor. Thank you so much for a recipe that’s in my regular rotation!

  12. I wanted to do the slow cooker pork loin with brown sugar garlic and bacon (cause who doesn’t love bacon) and looked up and due to cooking time, realized I didn’t have enough time – so I cooked the same recipe without the bacon, then laid the 1/2 length bacon strips (with 34 mins remaining on the cooking time) and it came out as beautiful and moist as in the picture- awesome meal!!! And super easy!!
    And I’m a non-cook!!!

    1. It’ll depend on the size but the best way is to use a meat thermometer to check for doneness (150 degrees in the center of the roast). Enjoy!

  13. The roast was only at 110 degrees after the suggested time and the potatoes were already completely done.
    Don’t count on this cooking so quickly I you don’t have extra time to wait. Threw my whole meal schedule off.

  14. Sabrina — I made this — FABULOUS!! Ok, I changed a few things — couldn’t help myself. I studded the pork loin with slivers of garlic. The rub I made in a food processor, and added fresh rosemary. Then, I added sliced apples and mushrooms to the veggies. Can I tell you this dinner was to die for. Thanks for this recipe. YOU GO GIRL!!!

  15. Just made this for dinner tonight (minus the veggies) and it was delish! I don’t know how many pounds my pork loin was (I cut it from a larger loin) but I had to cook mine for 70 minutes to get to 150 degrees…very tender and it was a hit with the fam! Will make again (with veggies next time).

  16. Wow, Amazing, thank for sharing the wonderful information regarding brown sugar garlic pork with carrots potatoes, we are a big foodie but somehow we left it because of the work but I will try some recipe form it by myself surely then I will tell you how it is but you are too good to keep continuing good work.

  17. Made this last weekend and we loved it. Added more of our favorite veggies, sweet onions,greenpeppers and celery. I also added more brown suger glaze to the veggies.
    The pork was spot on tender, Will make this for our favorite guests.

  18. HI Sebrina,

    Having trouble leaving you a message. This will be my third attempt. I want to make your recipe for a party of 10. I have two pork loin roasts each weighing just under 3#. How long should I roast them for and at what temperature?

    1. So sorry about your question. It was caught in my spam filter.

      You’ll want to make sure that you cook them on a baking sheet and ensure they’re fully separated and each have space. It’ll take longer to cook but I would recommend using a meat thermometer to ensure that they’re both done. It might take an extra 30% more time in the oven than the recipe calls for. I hope this helps!

  19. Hi,

    I haven’t cooked a pork loin before, and was wondering if you need to trim all the fat for this recipe, or just some of it? Thanks!

    1. For a roast that size, you’ll want to cook it for 1 hour 20 minutes-1 hour 40 minutes or until a meat thermometer registers at 150 degrees in the center of the roast.

  20. could I possibly do this with pork chops instead of porkloin bc its from the loin. I just wanna save money on meat and there is a sale on chops and the loin is more expensive. could i jsut follow recipe with chops in center and cover all over the individual chops with the oil, brown sugar, garlic? Would that be good inside? Whats what I get if I rub all over chops.. Just wanting to save a few bucks but not skim on flavor. Boyfriend really wants to try this.

  21. Made this for dinner on Saturday. It was fast prep, 40 min cook on pork loin was perfect. The veggies were not overly sweet and did not need any additional attention. It was dinner that night, lunch the next day and dinner on Sunday. This is a keeper.

    1. Sorry I don’t have the nutritional facts for recipes on the site but I know there are a lot of free resources on the internet from when I’ve cooked for clients with low calorie diets.

  22. I have been trying to download the e-book 5-10-30 and all I get is the front of the book What am I doing wrong?

    1. So sorry you’re having issues with it. There should be a link in your welcome email but you can email me directily at contact @ dinnerthendessert .com
      and I can help you out.