October Roasted Garlic & Herb Pork Loin with Roasted Root Veggies

As the autumn air crispens and temperatures drop, our body's nutritional needs naturally shift toward warm, grounding meals. However, classic comfort foods often come with heavy refined carbohydrates and excess sodium, leaving you feeling sluggish, bloated, and prone to post-meal joint stiffness.

This Roasted Garlic & Herb Pork Loin with Roasted Root Vegetables is designed to provide steady, long-lasting energy and muscle recovery without the post-meal slump. Lean pork loin delivers high-quality protein to support tissue repair after fall workouts, while slow-roasted root vegetables—sweet potatoes, heirloom carrots, and red onions—provide complex carbohydrates, gut-supportive fiber, and vital micronutrients.

Ingredients

• Pork Loin: 2 to 2.5 lbs lean pork loin roast

• Root Vegetable Medley: 2 medium sweet potatoes (cubed), 4 heirloom carrots (sliced into 1-inch pieces), 1 large red onion (chopped)

• Herb & Garlic Rub: 3 cloves garlic (minced), 1 tbsp fresh rosemary (finely chopped), 1 tbsp fresh thyme leaves, 1.5 tbsp extra virgin olive oil or avocado oil, 1 tsp coarse sea salt, ½ tsp cracked black pepper

Preparation & Cooking Instructions

1. Preheat & Prep: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet or roasting pan with parchment paper.

2. Season the Roast: In a small bowl, mix the minced garlic, chopped rosemary, thyme, salt, pepper, and 1 tablespoon of olive oil. Rub the herb mixture evenly over the entire pork loin.

3. Toss the Veggies: In a separate bowl, toss the cubed sweet potatoes, carrots, and red onions with the remaining ½ tablespoon of olive oil, a pinch of sea salt, and fresh pepper.

4. Arrange & Roast: Place the pork loin in the center of the baking sheet and scatter the root vegetables evenly around it in a single layer.

5. Bake: Roast for 35 to 42 minutes, or until a meat thermometer inserted into the thickest part of the pork reads 145°F (63°C). The root vegetables should be tender and lightly caramelized.

6. Rest & Serve: Remove from the oven, tent the pork loosely with foil, and let it rest for 10 minutes before slicing to lock in the juices. Serve alongside the warm roasted root vegetables.

Batch-Cooking Tip: Store leftovers in an airtight glass container for up to 4 days. Reheat gently in an air fryer at 350°F for 4–5 minutes to restore the crispy edges!