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Sunday Roast Pork with Vegetables

Once you get this easy-to-assemble dinner in the oven, you can sit back and relax. A small amount of brown sugar and apple juice sweeten the pork, and the vegetables get a lot of flavor from the pan juices.


  • Cooking spray
  • 1-pound boneless center-cut pork loin roast or pork tenderloin, all visible fat discarded
  • 1 tablespoon frozen apple juice concentrate, thawed
  • 1 1/2 teaspoons light brown sugar
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons dried oregano, crumbled
  • 1 1/2 teaspoons dried thyme, crumbled
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon pepper
  • 2 small red potatoes, cut into 1/2-inch cubes
  • 1/2 cup baby carrots
  • 1/2 cup bite-size cauliflower florets
  • 1/2 small zucchini, cut into 1/2-inch cubes
  • 1/4 small red onion, cut into 1/2-inch dice
  • Cooking Instructions
    Preheat the oven to 375°F. Lightly spray a 13x9x2-inch baking pan with cooking spray.

    Brush the pork on all sides with the apple juice concentrate.

    In a small bowl, stir together the brown sugar, garlic powder, oregano, thyme, paprika, and pepper. Set aside 1 teaspoon of this mixture. Spread the remaining mixture all over the pork, pressing so it adheres. Put the pork in the baking pan.

    In a medium bowl, stir together the potatoes, carrots, cauliflower, zucchini, onion, and reserved 1 teaspoon brown sugar mixture. Place around the pork. Lightly spray the pork and vegetables with cooking spray.

    Bake for 55 minutes to 1 hour for the pork loin roast (40 to 45 minutes for the pork tenderloin), or until the pork registers 160°F on an instant-read thermometer and the vegetables are tender when pierced with a fork. Cover loosely with aluminum foil. Let stand for 5 minutes before slicing the pork.

    NUTRITION ANALYSIS (per serving)

    Calories                          227                            
    Total Fat 8 g            
    Saturated Fat 3 g
    Trans Fat 0 g
    Polyunsaturated Fat 1 g
    Monounsaturated Fat 3 g
    Cholesterol 64 mg
    Sodium 62 mg
    Carbohydrates 14 g
    Fiber 3 g
    Sugars 6 g
    Protein 24 g

    This recipe is brought to you by the American Heart Association's Patient Education program. Recipe copyright © 2009 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at

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