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Wellness Center

Roasted pork loin with root vegetables

This roasted medley of pork and vegetables is a wonderful way to welcome fall to your kitchen and incorporate nutrient-packed root veggies into your diet. Slow baking them will bring out their sweet flavor, complementing the succulent pork.

Pork Roast


  • 1 (3 pound) boneless pork loin
  • 4 tablespoons Dijon
  • 1 tablespoon olive oil
  • 2 tablespoon chopped fresh thyme
  • 1 peeled turnip, parsnip, carrot, rutabaga, gold beets
  • 12 peeled whole garlic cloves
  • 4 shallots peeled and cut into quarters
  • 2 tablespoons whole grain mustard
  • 2 teaspoons chopped fresh rosemary
  • 1 tablespoon olive oil


Rub pork with all ingredients and place in 450-degree oven. Roast 20 minutes and then turn down to 300 degrees and cook until 145 degrees in center.

Cut all root veggies in equal size pieces, except beets, which should be cut twice as small. Toss all ingredients together, place on sheet pan, and roast until soft and browned in a 350-degree oven (about 30 minutes.)

FYI: This recipe is an excellent source of protein, Vitamins A, B6, C, Niacin, Thiamin, Riboflavin, Phosphorus and Selenium, said St. Charles Registered Dietitian RanDee Anshutz. It is low in carbohydrates, so it is appropriate for diabetics who are counting carbohydrates. This meal is high in fat and cholesterol, she said, so it should be enjoyed as a “sometimes food.” Of course, the vegetables are unlimited.