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Pork in the oven with vegetables and baked potatoes

Oven-Roasted Pork with Vegetables and Potatoes

Delicious, hearty, made from simple ingredients — perfect for dinner! This oven-roasted pork with vegetables and potatoes is ideal for a family lunch or supper, and it doesn't take much time to pull together. It's a complete meal — meat and sides in one pan — that pairs beautifully with salads, pickles, and fresh herbs.

Lyalich

Recipe author

Pork in the oven with vegetables and baked potatoes

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Composition / ingredients

Servings:

Pork

600

Bell pepper

300

Onion (red)

300

Potatoes (small new potatoes)

500

Vegetable oil

Parsley (dried)

Thyme (dried)

Oregano (1 tsp)

Garlic

Lemon zest

Mustard

Salt

1.5

Ground black pepper (level)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 6 g

Fats 44 % 11 g

Carbohydrates 32 % 8 g

152 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you roast pork in the oven with vegetables and potatoes? Start by gathering everything you'll need.
Step 2:

Rinse the pork under cold water and pat it dry. Cut it across the grain into medium pieces and place them in a baking dish. Tenderloin or shoulder (neck) works best here. If you use a different cut, it may need a little longer in the oven.
Step 3:

Wash and dry the bell pepper, cut out the stem, and remove the seeds. Slice the pepper into wedges and add it to the dish with the meat.
Step 4:

Peel the red onion and cut it into wedges. Add it to the meat and pepper.
Step 5:

Scrub the small potatoes well with a stiff brush under running water. Use only fresh new potatoes, with no cracks or blemishes. Cut them into wedges and add them to the vegetables and meat.
Step 6:

For the marinade, put all the spices in a bowl and add the minced garlic.
Step 7:

Season everything with salt and pepper.
Step 8:

Add the mustard to the bowl — any kind you like will do.
Step 9:

Pour in the vegetable oil and stir everything together well.
Step 10:

Scrub the lemon well with a soft brush in hot water and grate the zest into the marinade bowl. Take only the yellow part — the white pith turns bitter and can throw off the flavor of the dish.
Step 11:

Pour the marinade over the vegetables and meat and toss until everything is well coated.
Step 12:

Put the dish of pork and vegetables into a hot oven and roast at 350°F (180°C) until done. This can take anywhere from 40 minutes to 1½ hours, depending on the meat, how thick you cut the vegetables, and your oven. Take the roasted pork with vegetables and potatoes out and serve right away.
Step 13:

Enjoy!

You can swap the pork for just about any other meat here. Keep in mind that the cooking time, flavor, and calorie count will change accordingly — beef takes longer than pork, while chicken breast or turkey cooks faster.
Use an oil with a high smoke point for cooking! Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds, including carcinogens. With few exceptions, unrefined oils have a low smoke point: they're full of unfiltered organic particles that scorch quickly. Refined oils stand up to heat far better and have a higher smoke point. Whenever you roast, pan-fry, or grill, make sure you're using an oil with a high smoke point. The most common ones are refined sunflower, olive, and grapeseed oil.
Keep in mind that every oven is different. Your temperature and timing may vary from what's in the recipe. Getting to know how your own oven behaves is the key to any successful roast.