Pork Loin Roast with Veggies

2 cups onions
cut in wedges (about 1/2 pound or 2 medium )
2 cups potatoes
diced (about 12 ounces or medium)
2 cups baby carrots (or 3/4 pound regular carrots
sliced)
2 tablespoons vegetable oil (divided)
1 1/4 pounds pork loin
3 teaspoons brown sugar (1 Tablespoon)
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon salt

Wash hands with soap and water.
Preheat oven to 400 °F.
In a bowl mix veggies with 1 tablespoon oil, salt, and pepper.
Lay veggies around the edge of a 9x13 inch pan and put in oven.
Use a small bowl to make the rub. Mix the brown sugar, garlic, 1/2 teaspoon pepper, and 1/4 teaspoon salt in the bowl.
Sprinkle the rub over the loin. Press gently so the rub sticks to the roast. Wash your hands after handling the raw meat.
Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium high heat. Add the loin. Brown the sides of meat. Turn after about 2 to 3 minutes per side.
Transfer the pork to the center of the pan with veggies. Bake for about 40 minutes. A meat thermometer should read 145 °F. Check the temperature after 30 minutes in the oven.
Remove from oven. Let set for 5 minutes. Slice and serve.

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Iowa State University Extension