Brown Sugar and Garlic Pork Roast

I've traditionally done pork roasts and loins in the crock pot, so I thought I'd try something different when I was scrounging up recipes for this week's meals. Who doesn't love a sweet and savory tender pork roast? 

This Brown Sugar Garlic Pork with Carrots & Potatoes comes from Dinner Then Dessert. There are oodles of pork roast recipes out there, but this one stuck out because it's A) a one-dish meal and B) it took less than an hour to make. Also, roasted veggies are THE best thing to happen to me. 

The recipe calls for a pork loin, and I used a pork loin end roast, which came to just about 2 pounds. I used colorful carrots and little tiny potatoes, and tossed them in the rest of the brown sugar glaze. I mixed them around in the pan halfway through the roasting time, so they got coated in the roast runoff, which made for delightfully caramelized veggies. I dare say the veggies were my favorite part. The pork was juicy and delicious, and definitely made the list of repeat recipes! 

Brown Sugar Garlic Pork with Carrots & Potatoes

• 2 lb. pork loin or roast, trimmed of excess fat, from 1907 Meat Co. 
• 4 garlic cloves, minced
• 4 tablespoons brown sugar
• 1 tablespoon canola oil
• 2 lbs carrots, peeled and sliced
• 2 lbs potateos, scrubbed and cut into 1-inch chunks
• 1/4 canola oil for vegetables
• Salt and pepper to taste

Preheat oven to 375°F. Line a baking sheet with foil or parchment paper. The glaze is STICKY so this is a must for easy clean-up. 
Mix 1 tablespoon oil, brown sugar and garlic. Rub all over pork loin and place in center of baking sheet.
Mix 1/4 cup canola oil, salt and pepper and vegetables in a bowl (I used a spatula to scrape the rest of the brown sugar glaze onto the veggies). Mix to coat and pour onto the baking sheet around the pork. Don't cover the pork.
Roast for 40-50 minutes, until a meat thermometer registers 150°F in the center of the pork roast. Mine ended up taking about 50 minutes. 
Remove the roast to a plate or wooden cutting board and cover with foil. Let it rest while you roast the veggies for 10 more minutes. 
Slice the pork and serve with roasted veggies.

Let us know what you think!  


Sally Asher is the Communications Coordinator at 1907 Meat Co.