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Pork roast with roasted veggies

This is one of my family's favorite meals, and it's so easy. It is delicious the next day, too.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dinner
Cuisine: American
Servings: 8
Author: Kelly Stilwell


  • 3 pound pork roast or pork tenderloin
  • 2 t salt
  • 1 t pepper
  • 2 T Tuscan Italian seasoning The Spice & Tea Exchange
  • 1 t Cinnamon Plus Spice Blend Pampered Chef
  • 2 large sweet potatoes cubed
  • 1 medium butternut squash cubed
  • 1 large sweet onion cut into 8 wedges
  • 5 t extra virgin olive oil


  • Preheat oven to 450 degrees.
  • On a plate or cutting board, rub Italian seasoning and 1 t salt and 1/2 t pepper all over roast.
  • Place pork in a large frying pan with 1 tablespoon of the oil.
  • Put all the vegetables in the pan with the rest of the olive oil, cinnamon blend, 1 t salt, and 1/2 t pepper.
  • Mix with hands until all covered.
  • Push veggies to sides of pan to make room for meat, and place it in the center.
  • I used tenderloin this time, but I have used a pork roast for this, as well.
  • Check the meat with a meat thermometer after about 45 minutes until the temperature reaches 155 degrees. The meat will look a little pink, but take it out and let it rest. It will continue to cook for a few minutes, and will be perfect.
  • Serve the veggies along side of a slice or two of pork.