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.
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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:
I found this lovely recipe on pinterest- tried it that day, and honestly- I love it!
I wanted to share it with my followers and I’ve linked back to your site.
This will be a new favorite in my family! Thanks for this!
~SJW
Awww, Thank you so much for coming back to let me know how much you loved it!
Love these recipes.THANK YOU
You’re welcome Patsy!
I am wondering if you can make this in the Crock-Pot with pre sliced pork chops
If you’re looking for a slow cooker recipe, I have a Slow Cooker Bacon Garlic Pork Loin recipe, but the slow cooker won’t work as well with this recipe. You also can’t substitute for pork chops because they will dry out.
do you think you can make this in the Crock-Pot and with sliced pork chops
No it would dry out, I definitely suggest sticking to the loin. since it can hold the moisture in better.
This was super dry …
So sorry this message got snagged in my spam filter! Sorry your recipe turned out dry this is the most popular recipe on the whole blog. Can I ask what cut of pork you used?
Can you do this for a 4 lb roast and how long would the cooking time be?
20-25 minutes per pound is a good general rule 🙂
Hi, I’m going to make this tonight but I’m wondering if the garlic doesn’t get a bad taste for being cooked for so long, am I worrying for nothing?
The brown sugar does a pretty good job of insulating it. I love garlic and hate bitter burnt garlic and we make this recipe at least 1 time a month. 🙂
Can you make this in a slowhile cooker.
I would suggest this version for your slow cooker instead, the bacon helps shield the lean cut of pork from drying out: dinnerthendessert.com/slow-cooker-bacon-garlic-pork-loin/ I made that recipe to be a slow cooker version of this one. 🙂
This was awesome! So easy to prepare & wonderful flavors. Thank you for sharing.
Thanks, Jody!
Thank you so much for this easy meal this is only my 2nd time making tenderloin so I hope this come great it looks delicious!
Good luck! I hope you like it!
Do you cover the pork while it’s in the oven ?
Sorry this comment took so long to get to, it ended up in my spam filter somehow! I don’t cover it, but if you find it browning too much you can sort of tent foil around the pork.
I know that this is an old post so I’m not sure if you’ll see this but I found this recipe on Pinterest and made it tonight. I made it exactly according to your directions and none of the brown sugar rub stayed on the pork. All of it ended up on the foil which caused a lot of the potatoes to stick to it. Super bummed because it smelled delicious and I was very excited to eat it. The veggies had good flavor because of the rub but the pork loin was flavorless. I would like to try this again but don’t know what to do to keep the rub on the pork. Any suggestions would be appreciated!
Sorry this comment took so long to get to, it ended up in my spam filter somehow! I would love to trouble shoot with you. This is the most popular recipe on the site. Want to email about it? It could be something as simple as the cut of meat, did you have a flat top where the fat cap is? If you find it is sloped you can cut a bit of a criss cross pattern in the fat and press the seasonings into the top of it. If you want to email I am always available, contact @ dinnerthendessert.com
Can I use pork chops already cut ?
Sorry this comment took so long to get to, it ended up in my spam filter somehow! I’m sure this meal is long gone now, but no it needs to be the whole loin as the chops would dry out in the oven.
I’m going to be using a 3 lb pork sirloin to make this tonight. How long should I cook it? Will I need to change the oven temp?
Sorry for the delay in responding! Yes that is a totally different cut of meat and I wouldn’t recommend it with the veggies in the same pan since you’ll need to cook much longer. I would refer to this chart for cooking recommendations. For three pounds you’re going to be anywhere from an hour to an hour and a half. I would test for doneness after an hour.
http://www.porkbeinspired.com/wp-content/uploads/2014/06/2924.pdf
Would this work in a slow cooker? Sounds so yummy! ??
Sorry this comment took so long to get to, it ended up in my spam filter somehow! I made a slow cooker version here: dinnerthendessert.com/slow-cooker-bacon-garlic-pork-loin/
This sounds and looks so good but all I have is thin sliced boneless pork chops, how would you recommend tweaking it to work for those ?
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Great idea! Thanks for the tip!
The pics are incredible! My mouth started to water just by looking at them. This recipe must be so tasty, I’m gonna try it next sunday. Thank you so much!
Thanks, Michelle! Enjoy!
I want to make this with 1.28 lbs of already sliced pork loin? I’m not sure how long I should cook it. Wouldn’t the vegetables take longer to cook than the sliced pork loin?
Sorry this comment took so long to get to, it ended up in my spam filter somehow! Sorry I just found a huge number of comments over the last three months that was snared in the spam filter and I am trying to follow up with each one now even though in your case I am way too late to help. That being said I wouldn’t use presliced loin because it would dry out. Did you try it? How did it turn out?
Woukd this work in the slow cooker ?
Sorry this comment took so long to get to, it ended up in my spam filter somehow! Try this recipe: //dinnerthendessert.com/slow-cooker-bacon-garlic-pork-loin/
This dish was easy and quick to make, though the pork didn’t have a lot of flavor. However, the vegetables were delicious, as they had roasted in the fat and sugar of the meat. I stirred in a capful of maple syrup with the vegetables and, between that and the brown sugar, they tasted like Thanksgiving!
Hi! I wanted to make this tonight and was wondering if I can substitute evoo for the canola oil. It’s what I have. I’m super excited about making this… It looks delicious!
Sorry this comment took so long to get to, it ended up in my spam filter somehow! Sure you can, maybe if possible do a mixture of olive oil with another oil that has a higher burning temperature though.
I have a 5 lb pork tenderloin that I would love to try this recipe with. How long and at what temperature do you suggest I cook the pork? Also, should I double the recipe then for the brown sugar glaze?
Yes double the glaze and I would say cut the cook time down by half (then start checking for doneness), tenderloins are so narrow and have no layer of fat to protect them so it may dry out quickly.
Would this work with chops? Thank you in advance!?
It’s hilarious I just caught this comment now (sorry your comment totally got snared somehow by the spam filter). I made this recipe for dinner on Friday and my husband came home with chops instead of the loin. I sent him back to get the loin instead. You can make it as chops but the chops will dry before the coating has a chance to fully cook down and caramelize, I would highly suggest using the loin.
Can I ask if your topping stayed on the pork? They’re pretty flavorful toppings, so I’m at a loss at how it could’ve lacked flavor. Would be happy to troubleshoot via email if you’d like? contact @ dinnerthendessert.com
I love this idea, but wanted to try to make it in the crock pot! Any suggestion there?
Yes! We make it in the slow cooker too, but you have to swap the cut of meat to a fattier cut. Think shoulder or butt instead of loin. If you used a loin you’d end up with pretty dry meat.
I’m cooking this dish right now. Looks soooo yummy. I’ll find out in an hour or so ?
So sorry, this comment got snared in the spam filter somehow! What cut of pork were you using? Sometimes if the cut is thicker it may take longer to cook. Also, did the ingredients stay on the pork? I would think with such flavorful ingredients baked directly onto it, you’d have a very powerful flavor. If you want to troubleshoot I would be happy to go through the recipe in detail with you and see where it went wrong for you? My email is contact @ dinnerthendessert . com
This is currently in my oven and smells AMAZING! I signed up for your ebook too and am going to make all the recipes over the next 2 weeks. We are really boring when it comes to food and cuisines and I think this might be the ticket to get out of our chicken-beef-chicken rut! Thanks so much for sharing it!
Thanks! I’m so glad I could help your family with recipe ideas!
trying it tonight it smells so good when it cooking.
Hope you enjoyed it!
Is this made with a pork loin or pork tenderloin?
Pork loin 🙂
Is that 25 min. total or per pound? We do not like our meat too well done so if this will cook it a good medium well we are good.
This recipe was done with a cut of about a pound and a half, so the cook time is for the total amount. If your cut of meat isn’t too thick, it should come out a good medium like you’re looking for.
I had a pork sirloin that was exactly 2 lbs. (Is that the same as loin?) The veggies were done after 45 min, but the pork needed about twice that long. Bummer.
What is the green herb/spice rubbed on yours in the picture? I don’t see that in the recipe.
I don’t think I’ll put the veggies and meat on the same pan again. The “blobs” of pork fat got on the vegetables–eww!
The sirloin is not the same as the loin – the loin is a leaner cut of meat, so it cooks more quickly, and won’t get fat on your vegetables. I’m not sure which spice you’re referring to, but the green on top is just parsley for color.
I just made this for the second time. Followed your directions exactly, with total success. Not only is it delicious, is rather dramatic. Here’s what happens the first time you make it: The aroma wafts through the house and is…different, no one can quite put their finger on it. They come. They sniff, they ask. Noses wrinkle. Brown sugar? And garlic? Ewww… They pick. Taste. Sample. Pick some more. You perch at the kitchen island and check your iPhone for messages. Fingers are replaced with plates and forks. You scroll and try not to look smug. The second time was just as much fun, I was practically fluffing my hair. Ha! And it was so easy! Love it. Thanks!
Thanks! I’m so glad your family enjoys the recipe so much!
Yum! I made this last night and it was delicious – husband approved! I ended up using two sheet pans one for veggies and one for the pork and I’m glad I did – the juices from the pork mixed with the brown sugar to bubble up into a sort of foam which started to bubble over the edge of the pan, so I just transferred it to another pan with clean foil which solved the burning bubbling sugar-juice problem 🙂
So glad you loved it! Yeah that liquid gets sticky.
I was wondering what green herb you used to garnish this dish. It looks really delicious. I am nervous about making it, because my pork loin is usually dried out, but I’m going attempt it with your directions and see how it goes. Thanks!
The herb is just flat-leaf parsley. I hope you enjoy it!
This looks absolutely yummy! Was wondering if this could be adapted for the crock pot? My crock pots(I have 2) are my favorite kitchen appliance. I absolutely love the taste of food after it’s cooked all day. Not to mention the how the yummy smells fill the air.
What cut pork would you be using? A loin? The thing about putting the loin in the slow cooker is that it is naturally a lean cut of pork. So the longer it stays in the slow cooker it is going to dry out. Now if you used pork shoulder and added the rest of the ingredients to it and put it in the slow cooker with no additional liquids, I think you’d have a fantastic meal!
I think the time for this is for a tenderloin not a loin roast. Mine took a little over an hour for a slightly larger than 2 lb loin(boneless)
I’ve made it with a tenderloin, it took about five minutes less but my tenderloin was doubled up and tied together to form a thinner version of a loin cut.
It also depends on how “done” you like your pork I guess. I go for a hint (and I mean a hint, haha) of pink in the middle so it doesn’t dry out and I use an infrared thermometer in my oven. The timing is pretty exact, but I know oven times can vary which is why I would definitely suggest going by doneness. I’m glad you enjoyed it though!
This recipe looks like melt in your mouth delicious. Is it true that the meat is done and tender in only 30 minutes? I usually cook a pork loin quite a bit longer.
I would say 95% of the time it is done in exactly that long for me, other times maybe a few minutes more, but yes, a pork loin doesn’t need that long 🙂 and thanks!
Your directions could be a bit clearer, am I intended to roast the pork in the same pan as the veggies?
no dish is mentioned for the pork, so i assume i am? but then what is the deal with the foil in the picture?
do i cover the pork or not? am i supposed to have two ovens for this? are both dishes meant to be in the oven at once? and if so does it matter what one is on the top rack and what one on the bottom?
Hey Justin,
Sorry for the confusion. I make the recipe a couple of times a month and always roast together. When I made the dish for the post I used a cookie sheet that was too small instead of my normal sized one so I didn’t have space for the pork. The pork and the veggies are definitely roasted together and uncovered. I’ll add some clarity to the instructions too. Hope you enjoy it.
Do you wrap in foil and do you sear first?
Nope! No need to sear or wrap it. The glaze has sugars in it that will help caramelize the roast and wrapping it would steam it. Hope you love it!
My 1.6 lb pork loin also didn’t cook in 30 minutes – I’m on 1 hour right now and I’m hoping it’s done so I can eat before getting my infant ready for bed! It was only at 99 degrees after a half hour. It smells great, though!
Erin, you’ve been cooking the 1.6 pound loin for 1 hour and it isn’t to temperature yet? Let me know how this turned out for you, I suspect there maybe your oven may be running a little cool? If you want to email me (contact@dinnerthendessert.com) I’d be happy to troubleshoot with you too. Hope dinner makes it on the table in time, I have a newly minted toddler who would be very unhappy about a late bedtime too.
Sabrina, making roast as I type. One question, do you cover the roast while cooking?
Sorry I wasn’t available during the day to reply, I don’t cover while cooking. Hope you enjoyed it!
Going to make this tonight but wrap in bacon also. Will deff let everyone know how it turns out! Thanks for the idea love how simple it is so I can watch football with the boys and not worry!
That sounds amazing! I hope you love it!
Pork was fabulous – if you only have one oven – put the veggies in about 45 minutes earlier and baste the veggies every 15 minutes. Yummy, healthy winter dinner! Thank you!
So glad you enjoyed it! Thank you for coming back and reviewing it!
Is this made with porl loin or pork tenderloin? I have a 4 lb. pork loin. Should I double the baking time?
I made it with pork loin, I would cook for 45-50 minutes and check the temp at that point. I look for 150-160 degrees as a rule of thumb for pork. If you want to email me directly would be happy to discuss further too 🙂 contact@dinnerthendessert.com
Sabrina – this looks so wonderful. I have used brown sugar and sliced potatoes before with pork chops and mushroom soup. Sounds weird, but really good. I am sure this will be fantastic. I am going to go out on a limb and fix this for Christmas Eve dinner for a few neighbors. it sounds simple enough. I am also having a turkey breast, so they have a choice. Hopefully they can cook in the oven together, otherwise will use my Ninja. Love this. Making scalloped potatoes but will definitely make some carrots as well. Thanks for the wonderful recipe.
Sounds delicious!
Wowza ! What a show piece ! I can smell the garlic from here and i love it !
Aww thanks! We make this dish a lot!
I plan on making this tonight, but in order to save on cost and the fact there are only 2 of us who will eat it, I got loin chops. The loins were like $15 as they were all pretty large. I will also be making separate sides (sweet potatoes and green beans). Do you think there is an adaption for just cooking chops like this? I’m wondering if I can rub them down and use twine to tie them into a loin and cook it the same way or if I should just bake them in a Pyrex laid out individually. If you have any suggestions as far as cooking temp and time that would be greatly appreciated.
To be honest if they are thick enough, I would sear on super high heat in a cast iron skillet then add the topping over the chops and finish it in the oven. Since it has sugar in it, it will caramelize fairly quickly. I would do it at 400 degrees, and depending on the thickness maybe 5-7 minutes in the oven? Are these chops with or without bone?
You can also try and tie it together, but you’d have to do a pretty good job of holding it all together to get it to cook evenly.
I didn’t see your response before starting dinner. I ended up stacking them together (4 in thick boneless chops) like a roast with no tie (I only had a tiny piece left so I went without). I used a small baking dish so they stood up on their sides. I used same temp and time as your recipe. I will do it by searing them next time and then putting them in the oven as the 2 inner pieces were still a little too pink in the center. It worked for this occasion because I served the 2 outer pieces and the other 2 pieces are left overs. This way they won’t be over done when re-heated. Thank you!! Great recipe! Picky pork chop husband loved them!
Wonderful! I am so glad it worked out! And yes in the reheating those will cook to temperature and not be over done! What a wonderful unintended silver lining!
I’m a little intimidated by pork loin, but this looks pretty simple! Thanks for sharing!!
My pleasure!