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:
could you do the Brown Sugar Garlic Pork in a slow cooker? or wouldn’t it get that nice crusty or stickiness to it?
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 made this recipe and it came out perfect at 159 degrees using a 3 pound (ish) piece of pork loin I bought a costco. It’s important to dry off the loin piece first BEFORE you spread the mixture of brown sugar and garlic. I also added thyme and rosemary with salt and pepper to the mix as well. Another thing I added was to cut openings into the pork and added about five or six cloves of garlic into the loin itself. If you make a “boat” for the pork to cook in , out of foil, then the vegetables will not get soggy , but rather they will get nice and crunchy when cooked. Just watch the video and you can see she does this with the pork. THANKS! STEVE
I made this in a cast iron skillet last night and all I can say is …BRILLIANT!! Because I used 3/4″ pork loin chops without bone I baked it about an hour. I also drained off extra juice, turned chops over and stirred potatoes the last 15 minutes of baking and all the glaze was perfect on potatoes and chops.
I’m so happy to hear you enjoyed it, Merrylin. Thanks for the 5 star rating.
Sabrina, I have made this se real time, however, my glaze seems to melt during the cooking process. The carrots and potatoes have a wonderful flavor but the meat is kinda blah. Any suggestions.
Think I found my answer, didn’t dry the loin prior to putting the sugar mix on it. Will do the next time. Thanks for all the good recipes you have given me.
Sorry it took a bit to respond. So glad you found the answer.
Could I wrap the pork loin in bacon?
That sounds amazing 🙂
Can I substitute pork belly for bacon?
I don’t use bacon in this recipe but pork belly sounds like an amazing addition!!
All the brown sugar melted off and coated the potatoes and carrots with a burnt caramel glaze. I will not do this recipe again.
Oh no! So sorry that happened 🙁 I wonder if there was too much liquid coming out of the pork?
Sabrina,as you know there is always someone that botches a recipe cause they do something correct.I know you can’t say that because it’s not good for business but I can.
Many people have loved this recipe.Obviously “operator error”.If you have a better recipe I would love to try it
Next time you make this, dry the pork off with paper towels. I salted it very sparingly, Then -Lightly score the roast on top-don’t cut into it more than 1/4 inch. The glaze sinks into the cuts and stays put while roasting. I also cut a few small holes into the pork and pushed some garlic in to add flavor to it.
Made this last yesterday for supper, first and foremost the aroma while baking was incredible, the garlic and brown sugar wow.
I used frozen broccoli and will plan ahead when making it again, the broccoli being frozen turned out fantastic, because it was roasted and the sweetness of the glaze had like a oriental flavor. There will be more times definitely. Just the smell of the garlic sweetness of brown sugar. I give this 1to 10 it’s a 10 and I sent it to my son and even a picture.
Aw, that’s so great, thank you for sharing and I appreciate the 10/10 🙂 Made my day – hope to hear if you try other recipes 🙂
Pork was nice and tender, but pretty bland. Also, the foil fused to my sheet pan after the brown sugar melted on it. Had to scrap it off. Took forever and ruined my pan. Other chefs beware.
Sorry it didn’t turn out well for you! I haven’t had that happen with this recipe but I’ve definitely had it happen to pans in the past and it’s a bummer 🙁
If I’m using minced garlic from a tube, how much should I use?
It’s about 1 tsp to 1 clove.
Can I use pork tenderloin
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!
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!
Fantastic!! I’m so happy you all enjoyed it.
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.
I’m so glad you guys enjoyed it, Yurie. Thanks for the 5 stars.
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?
It may still need 40-50 minutes. I would advise you to use a meat thermometer and check for doneness.
Can I use pork loin chops? Would I cook it less time?
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.
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!
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.
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
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
So sorry the video wasn’t working for you. The pork took 2-3 hours to cook for you? Would love to help you trouble shoot this if you’d like.
Great recipe!
What’s the green herb used for seasoning?
Thank you, Emma! I just sprinkled some parsley on top before serving, completely optional.
This recipe was outstanding!!! Incredibly easy and wonderfully delicious!!!
Made this tonight and it was delicious!! Thank you!!
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.
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!!
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.
What are the green herbs shown in the picture? Parsley?
Yes, just as a garnish….totally optional. Enjoy!
This looks and sounds like a yummy dish! I would love to try making this sometime.
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?
No, I would take the veggies out when they’re done.
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!
I tried this already and it was great, the family loved it. Cook it in the hot air fryer.
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!!!
How much do you increase the cooking time for if your roast is bigger?
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!
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.
Amazing ! Sharing, pinning, telling ……
Thank you!
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!!!
Thank you so much, Melody!
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).
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.
You’re welcome! I hope you enjoy it!
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.
I’m not the best cook, but I followed the directions and this was delicious! Easy peasy!
Would the honey roasted apples go well with this or too much sweet in one meal?
Sounds delicious!
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?
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!
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!
You don’t need all of it gone but just trim it up. Hope this was helpful!
This looks amazing! I intend to make this for 8-9 people. I’m thinking a 4-5# roast. How
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.
Going to make tonight. Do you cover this. I have a 4 pound roast?
No, you don’t cover it.
Can you make this with boneless porkchops? If so how long would I cook for and what temperature?
You can use this recipe https://dinnerthendessert.com/oven-baked-pork-chops/
Is there a way to make this in a slow cooker?
I’m still in the testing phase for this….stay tuned. 🙂
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.
I would suggest using this recipe for pork chops. https://dinnerthendessert.com/oven-baked-pork-chops/
Enjoy!
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.
Can I use something else other then brown sugar. I’m trying to control my sugar levels.
You could use honey. 🙂
How many calories and starches does this meal contain? It looks so yummy.
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.
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?
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.