Sheet Tray Pork Loin Dinner

This one tray meal makes for great entertaining or enough food to make leftovers for the rest of the week.

Print this page


4lb pork loin roast
2 tbsp salt
1 tsp black pepper
1 lemon zest and juice
2 lbs potatoes, any variety, cut into a large dice
2 lbs carrots, any variety, cut into a large dice
1 rutabaga, cut into a large dice
1 red onion, cut into petals
6 cloves garlic, foot removed but left in the skin
2 lbs apple, any variety, cut into a large dice
4 sprigs thyme or rosemary (optional)
1 cup white wine


  1. In a zipper bag, combine the roast with the salt, pepper, lemon zest, and juice and marinate overnight
  2. Heat oven to 400F
  3. Combine all the vegetables, apples, and herb sprigs in a large bowl and dress with a big glug of olive oil and couple of pinches of salt
  4. On a rimmed baking sheet place the pork loin roast in the center and then distribute the vegetables
  5. Bake for 20 minutes and then reduce the temperature to 325 and bake until the pork reaches an internal temperature of 160F
  6. Remove the pork from the tray and cover with tin foil to let rest for 20 minutes before slicing
  7. Add the wine to the baking sheet and toss the vegetables scraping up any browned bits
  8. To serve, slice the pork thinly and serve with the vegetable mixture (and a green salad if you have one)