Lean Pork Loin with Roasted Root Vegetables

A dinner for one. Quantities are for a single portion; multiply them to batch cook.

At a glance

  • 682 kcal, 49g protein, 68g carbs, 26g fat and 17g fibre per serving (approximate)
  • About 35 minutes, preparation and cooking
  • Estimated cost £2.24–£4.17 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.

Ingredients

  • 200g pork loin
  • 2 medium parsnips
  • 2 medium carrots
  • ¾ medium sweet potato
  • 1 tbsp olive oil
  • 1 tsp rosemary

Method

  1. Heat the oven to 200°C (180°C fan).
  2. Cut the parsnips, carrots and sweet potato into even chunks, toss with the olive oil and rosemary, and roast for 30-35 minutes, turning halfway.
  3. Meanwhile, brown the pork loin all over in a hot non-stick pan, then add it to the tray for the final 15-20 minutes, until cooked through with no pink juices.
  4. Rest the pork for 5 minutes, then slice and serve with the roasted vegetables.

Making it ahead

Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Reheat until steaming hot all the way through. How we handle food safety.

Allergens

No regulated allergen is listed for the usual UK form of these ingredients. This is not a label check and is not an allergen-free guarantee; always read the packaging.

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