This is a sponsored post written by me on behalf of Smithfield® Marinated Fresh Pork. All opinions are entirely my own.
This Roasted Garlic and Herb Pork Loin with Vegetables dish is a hearty but fast and easy dinner recipe. It’s a Sunday Supper dish that you can make any day of the week no matter how busy your family is!
If you come here for my recipes, you know my number one criteria is that dinner has to be easy. When you’re running kids all around to activities after school, it’s SO easy to find yourself in a drive thru ordering fast food. I do not have the mental capacity or energy to tackle a complicated recipe.
And since we usually have a small window where we are all home at the same time, dinner needs to be ready fast! Family dinner just isn’t the same if half the family has to leave in the middle of it.
That’s why, although my goal is to get a home-cooked dinner on the table every night, I incorporate a lot of short cuts to make the task faster and easier. One of my favorite shortcuts is Smithfield Marinated Fresh Pork.
You can find it in your local Safeway in the fresh meat section. You’re looking for this:
It’s 100% fresh pork with no artificial ingredients (way better than a processed burger or chicken nugget). Even better, it comes packaged in marinade so it is already loaded with flavor.
You just have to take it out and cook it. This is such an easy way to get real flavor, real fast.
How to Make Roasted Garlic and Herb Pork Loin With Vegetables
Since I love the flavor and aroma of garlic and herbs, for this recipe I started with the Smithfield Roasted Garlic & Herb Pork Loin Filet. Then, because I think pork pairs really well with just a hint of sweetness, I decided to prepare it with butternut squash. I added some beets for color (plus they’re really good for you!) and potatoes (because who doesn’t love roasted potatoes?).
Since the pork is already seasoned, we just need to prep the vegetables. Clean, peel and chop them. Then add them to a large bowl with butter, olive oil, garlic and herbs. Stir well to coat.
Next, you’ll remove the pork from the package and place it on a sheet of tinfoil inside of a casserole dish. Add the vegetables all around the pork loin.
Now, you just cover the whole thing with foil and bake for 25 minutes. When it’s done, it will look like this:
Let the pork rest while you have the kids set the table and get drinks. Then, slice and serve!
This is really one of my favorite ways to get real flavor, real fast on a busy weeknight!
Roasted Garlic and Herb Pork Loin With Vegetables Recipe
Here’s the recipe card with the exact measurements.
Roasted Garlic and Herb Pork Tend Loin with Vegetables
- Smithfield’s Roasted Garlic & Herb Marinated Fresh Pork Tenderloin
- 4-5 potatoes quartered and chopped
- 2 beets peeled, quartered and chopped
- 1/2 butternut squash peeled and chopped
- 2 Tablespoons butter melted
- 1 Tablespoon olive oil
- 1 Tablespoon garlic
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 sprigs fresh oregano
- Salt and pepper to taste
- Preheat oven to 375F.
- Place a large 2ft rectangle of tinfoil in a casserole dish. Cut a second equal-sized piece and set aside.
- Prepare all vegetables by cleaning, peeling and chopping.
- Place the vegetables in a bowl and add the butter, olive oil, garlic and herbs. Stir to coat completely.
- Unwrap the Smithfield pork tenderloin and place on the 2ft rectangle of tinfoil.
- Distribute the seasoned vegetables around the pork tenderloin and then cover with the second foil piece, forming a foil packet by crimping the ends together with your fingers.
- Bake for 25 minutes, then remove the tinfoil and continue to cook until the pork reaches an internal temperature of 160F and is slightly golden. (You can skip the step of removing the tinfoil, but the pork will have a poached appearance.)
- Let the pork rest for 10 minutes before cutting and serving.