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!


Looking for more awesome Brown Sugar Garlic Recipes?

Recipe

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Brown Sugar Garlic Pork with Carrots & Potatoes

4.84 from 77 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.

Recipe Video

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

All images and text © for Dinner, then Dessert.

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!

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Comments

  1. I made this tonight and neither the pork nor the potatoes (didn’t have carrots) developed any color or crust. I would up the temp to 425 as that is how I usually roast my veggies. Taste was so-so.

  2. Unfortunately, this just didn’t work out the way I was hoping. All of the brown sugar dripped off into the pan. It added a nice flavor to the veggies, but unfortunately didn’t add anything to the pork. I prepared the pork the way I usually do, trimmed it down, patted it dry, and added the seasoning all over.

  3. Wondering how to get the brown sugar to stay on pork. Mine just melted off and burned on the foil. The meat was tender and moist and the juices were good but the sugar part seems to have been mostly wasted.

    1. I would recommend patting down the pork with paper towels before applying the rub. Sounds like there was too much moisture on it to allow the rub to stay. Hope this helps!

  4. I was using a 1- 2 lb pork loin roast, labeled Mojo Garlic wrapped with bacon strips, that needed to jazzed up a bit for family dinner. Adapted your recipe ingredient of brown sugar on the pork loin (already had garlic on it). With no carrots, I had to add green pepper chunks, whole onion chunks, several cut garlic pieces and halved small baby Dutch yellow potatoes to the vegetable mixture. All roasted nicely with tastes we enjoy.

  5. Made this tonight. I cooked a 3 lb pork tenderloin for 60 minutes took it out and turned the oven off for the 10 minutes then put it back in the still warm oven to keep warm for another 20 minutes until my husband got home from work. I should have put more rub on it. The flavor was good, but not enough, and my meat was tough. I may have cooked it too long. When it was 150 it still looked pink and it made me think it wasn’t done. My kids don’t like carrots so I just did only the potatoes and they we amazing. My family all said they wanted me to try it again. That is a good sign. I have 1 question. When you take the meat out and leave the vegetables do you turn the oven off or keep it on? I turned mine off.

  6. Made this for dinner tonight and it was delicious! My 12 year old said this is the best meal I have made (he loves my cooking) so this was a real compliment. Will definitely make this again!! Thanks for sharing!

  7. WOW… This was so delicious. I made it exactly how it’s written and it was so tasty. The brown sugar and garlic together were perfect. I’m excited that I have leftovers for my lunch tomorrow.. YUM YUM YUM.. I will be making this again!! 

  8. Fabulous! Entire family of five loved it, including 3 adolescent boys. All ingredients on hand. I threw in a wedged onion with the potatoes and carrots. It’s on our delish list to be made time and time again! Thanks for sharing.

  9. This was just Sooo great…my husband devoured it….a little left…best way to ‘re heat??
    I will make this many times ….so moist. Giving recipe to my sister and daughter…. thank you thank you…just so yummy just perfect followed tour recipe exactly….perfect

  10. GREAT recipe. I used 4 pork loin strips, wrapped in bacon, tied up and covered in rub. I’ll make more next time to put a bit inside the roll. I served green beans and gravy on the side. Absolutely delicious blend of sweet, salty and garlic. Thank you for posting a version without the slow cooker!

  11. Sabrina, Playdoh, lay out a mat under the table and let them go at it. I used a plastic table cloth. They also make products that turn gum and play doh into powder that can be vacuumed rt up. Lego’s ~ ouch! All part of parenting. Haha. Don’t sweat the small stuff. Someday playdoh messes and lego pains will become the “good times” you’ll miss with all your heart ?
    Making this pork tonight for my 21 yr old who I wish was still little. 

  12. Its in the oven!! Smells incredible !! After researching many recipes this one…with all its comments won me over….will let you know
    L

  13. I shared this recipe with my husband for a dinner party. He was concerned the veggies would be dry because many times that has happened. How can I be sure they will be moist and tender, cuz if they don’t turn out that way, I won’t here the end of it. LOL

  14. I am going to try to make this tonight for my family! My sons are picky eaters ( 3 year old only eats chicken nuggets) and my husband is a creature of habit. especially for trying new recipes. Question, would green beans work for vegetables? You put the veggies on the cookie sheets and put the rub on them as well as the pork? Still working on my cooking! Sorry if thats a silly question!

    1. So sorry for the delay! Life has been crazy!! Not sure if it helps too much now since you’ve already made it but if you’re going to substitute green beans as the veggies, I would just add them in for the last 20 minutes. They don’t need to be cooked as long as carrots and potatoes. I hope it all turned out well and your picky eaters approved!

  15. Made this tonight. Was very good. But the glaze didn’t stick to the pork that well. This was not necessarily a bad thing. The veggies were amazing, so much so my boyfriend wants them again by then selves. My question is what would you suggest to just make those? Also do you think using a small spiral ham instead of the pork tenderloin would work? How would you change if?

    Loved this, it will become a staple.

    1. I’m so glad you loved it! If you want to just make the veggies by themselves, I would cook them for about 25-30 minutes. As far as substituting with a spiral him, I wouldn’t recommend it. I would suggest using my recipe for Honey Baked ham but using this rub instead and cook the veggies by themselves. Just make sure that the garlic doesn’t scorch during the cooking process.

    1. Wow, that’s a big loin! When do you want me over for dinner, haha?!? 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.

  16. I just used the rub recipe on a half of a pork tenderloin that still had some fat on it. Tossed some apple slices in the pan with extra brown sugar sprinkled on. Came out super delicious. Wanted to report that I cooked my tenderloin at 375 for 40 minutes and it came out perfect and juicy, not overcooked at all like some of the previous comments said it might, though perhaps the liquid from the apples helped. Very tasty though! My boyfriend who “doen’t like pork” LOVED this recipe. Thanks for sharing!

    1. Sounds like you customized this to perfection! I love to hear when someone who claims to not like something is won over by a meal. I’d definitely call that a winner!!

  17. I have this in the oven right now and it smells heavenly!  I used a tenderloin as it’s what I had in the freezer.  Thank you for the recipe!

  18. This was a fabulous meal my whole family loved! The combination of garlic and brown sugar complimented the pork perfectly as did the veggies. (I added sliced onion and sweet peppers. ) Will definitely make this often! Thanks for the recipe.

  19. This was the best pork loin recipe that I’ve ever made! The carrots needed an extra minute, but I may have just cut them too big. Either way, it was delicious!

    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.

  20. I found your site today and tried this recipe…..AND AM I GLAD I DID!!!!!! This was a huge hit for tonight’s dinner (even tho it’s Monday..haha). Thanks for a great recipe that I will make again and again! Subscribed to your newletter and checking out your other recipes now. Thank you again for sharing!

  21. Pork needs to be cooked thoroughly @ 165 degrees in order to kill any bacteria that may be lurking!!! 150 degrees will not cut it!!! Please do NOT cook your pork to 150 degrees… 165 or better!!!
    Chicken is 165° as well.
    Beef can be cooked to 145°
    This post should be altered so no one gets sick!!!
    I just made this mistake and my husband who works along side a chef at our local university nearly had a fit when he saw this!!!!
    Cook your meat to the proper temperature!
    I pulled it out of the oven at 150° and ate some because I trusted this post. Hopefully I don’t get sick!!! ??

    1. Cat, thank you for your concern, and for the concern of all the other readers on the site. I am in fact certified as a ServSafe Manager and have been a private chef for eight years.

      I am fully confident in my recommendation for the cooking temperature of this recipe. Please review the National Pork Board’s Temperature Recommendations here: https://www.porkbeinspired.com/wp-content/uploads/2014/06/2924.pdf or the USDA’s recommendations here: https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/fresh-pork-from-farm-to-table/CT_Index.

      I hope this will alleviate any fears you have of me making you or any other readers sick from the cooking temperature recommendations.

      Also, chicken should always be cooked to that temperature, I would never suggest anyone try and cook chicken any less than fully cooked.

  22. I’m using a pork shoulder for this recipe. Covered with foil for the first half and then I’ll remove it?? EEK!! Just hoping the garlic won’t burn. I also added extra spices as I saw on pintrest. ? a bit if cayenne pepper, garlic powder, fajita seasoning (? my hubby will love that! ) and the brown sugar with fresh garlic. But yours was my inspiration!
    Cross your fingers for me!!! ?

    1. Cat, the cooking time is based on a pork loin which is significantly smaller than a pork shoulder. If cooking a pork shoulder I would recommend reducing the temperature and cooking for a much longer time period to break down the fat and make sure you have a tender roast.

  23. I’m hoping to make this for dinner tomorrow night. It sounds great! Any idea if I can prep everything in the morning, then leave it in the refrigerator for my husband to slide into the oven? He gets home nearly 2 hours before me!

    1. So sorry it took a bit to get to your comment but you could definitely put this together the night before. Just know though that from being in the refrigerator, your cook time may be a bit longer. Enjoy!!

  24. Im trying this at the firehouse with a 4lb roast. Do i need to pull the veggies out early and will the garlic burn with an 80-90 minute cook time?

  25. Okay, so this is going to sound crazy…Is there anything I can substitute for the brown sugar? I’m looking for an easy oven pork roast recipe, but my hubby won’t go for “sweet meat.” Suggestions?Other than find another recipe, lol 🙂

    1. Well, you could leave out the brown sugar but it would change up the flavor. You could also use honey instead but I’m not sure if that’s still falls into the “sweet meat” category for him. Have you checked out my Slow Cooker Cuban Mojo Pork recipe?

  26. My roast pork, potatoes and carrots have been in the oven for an hour and 15 minutes and the vegetables are still hard. I am not sure the pork is done either.

    1. Oh no! Were you able to check the doneness with a meat thermometer? Feel free to email me at contact @ dinnerthendessert .com and we can try to troubleshoot what may have been the issue. It’s definitely a favorite in our house and a tried and true method.

  27. Just made this and even my picky eater loved it! First time I ever had pork come out tender and juicy. Perfect weekday meal. Thank you!

  28. It looks so yummy which I will try cooking it this weekend.
    Did you actually bake it in the aluminium foil or you leave it uncovered?

    1. You’ll want to make sure it’s sealed with foil over the top. It will keep all the heat in from the boiling stock. Enjoy!

  29. Hey, Sabrina! What a great name! 😉

    We are having this for dinner because…Thursdays. 🙂 Thanks for sharing!

    As far as legos, sheesh. We have tried so many different fixes, and some have worked for a time, some not so much. But playdoh? My kids can only play playdoh when I ok it, and that is never when the baby is awake. We also have a playdoh “mat” (it’s really just a vinyl tablecloth) that we spread on the floor. When it’s all said and done, the playdoh goes back into it’s rubbermaid box and I an take the tablecloth outside and shake it off. It works for us. I hope you find a fix!

  30. Could this be done with a Boston butt? In the crock pot? Would I double the glaze recipe and just pour it over in crock pot?

    1. I would hesitate to say yes. Boston butt has a different fat content than the loin so it wouldn’t be the same. If you decide to try, I’d love for you to come back and let me know how it turned out for you.

    1. Loved your vegetable additions! This dish is so easy to customize to your liking. Thank you for coming back to let me know how much you enjoyed it.

  31. I wanted to make this for Easter and have a 5.5 lb roast. How long should I cook it in the oven for? Looks yummy and can’t wait to try it! Thanks

    1. Oh no, I’m just now seeing your question. I’m so sorry. I would suggest cooking it at least 70 minutes. Just be sure to check using a meat thermometer that it has an internal temp of 150 degrees.

  32. I used the “Print” option button. To my dismay, it printed 53 pages and included all the comments I have no need for in order to try this dish. Wasted lots of ink and paper. Just thought I’d let others know…Think twice before trying to print it out!

  33. Made this tonight and it was OUTSTANDING!! My husband raved over the carrots and potatoes – he HATES carrots. Even my picky son, tried one, but said he did not like it, which I expected. Liked potatoes, which is good for him, was worried about the garlic and I love garlic. That same picky son said he liked the garlic, so expanded his palette a bit. Definitely a keeper. Thank you!!

    1. Awesome! I know how hard it can be to please everyone but that’s great that you can encourage him to at least try it. I’m so happy you all loved it 🙂

  34. I am a college student and absolutely love to cook and this recipe sounds delicious! I have a quick question, My pork loin is longer and thinner than the one pictured, will the cooking time be different? And also, do you roast the pork in the same pan as the veggies/potatoes? Or in separate pans? I am looking forward to trying this recipe!

    1. The cooking time may be shortened a bit because it’s not as thick so I would keep an eye on it and use a meat thermometer to help determine when it’s done. The wonderful thing about this recipe is that yes, you can make it all in one pan saving you some clean up 🙂

  35. Hi this looks amazing and I can’t wait to try it. I was just wondering if you seared to pork before you put the glaze on? In the picture it looks as thought he pork has been seared first.

  36. Would I need to sear the sides first if I have a tenderloin instead of a loin? Also what temp and how long would a tenderloin take ?

    1. No need to sear it. The size of the roast I used about a pound and a half and it was the pork loin. If you were to use a tenderloin and roast it for the same amount of time it would be super dry. The flavors certainly can be used on any cut of meat, but to cook the tenderloin I would stick to 400 degrees for 10-15 minutes. You’d have to roast the vegetables for longer, but certainly it can be done. ?

    1. It may double your time needed in the oven. On average, it’s suggested 20 min per pound. I would just keep an eye on it and roast it until a meat thermometer registers at 150 degrees in the center of the roast. Hope this helps!