Lemon Garlic Roasted Pork Loin

Iron Chef Greggers

"You only need a roasting pan, a cutting board, aluminum foil, a meat thermometer, and about an hour and a half to make this tasty meal. Prep is a breeze, as is clean-up, and it's good eating too!"
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1 h 35 m servings 568 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 568 kcal
  • 28%
  • Fat:
  • 27.9 g
  • 43%
  • Carbs:
  • 48.2g
  • 16%
  • Protein:
  • 33.1 g
  • 66%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 185 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Cut slits 1/2 to 3/4 inches apart all over pork loin and push garlic into each slit. Sprinkle lemon zest, lemon juice, and rosemary over the pork. Spread 1 tablespoon olive oil over the pork. Season with salt and pepper.
  3. Coat a roasting pan with remaining 3 tablespoons olive oil. Add potatoes, carrots, and onions. Drizzle melted butter over vegetables; stir until lightly coated.
  4. Roast in the preheated oven until starting to soften, about 20 minutes. Remove from oven. Stir in asparagus. Place pork loin on top.
  5. Return to oven and continue roasting until an instant-read thermometer inserted into the pork reads at least 138 degrees F (59 degrees C), about 35 minutes.
  6. Transfer pork to a cutting board and wrap with aluminum foil.
  7. Continue roasting vegetables until tender, 10 to 15 minutes more.
  8. Uncover pork and slice. Serve with roasted vegetables.


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