Herb & Onion Pork Roast

Prep 10 min


Cook 40 min


Ready in 50 min

This classic pork roast recipe can be made in less than an hour in your oven or made ahead in your slow cooker if you have more time for dinner prep in the morning than you do right before dinner. 


    Pork & Potatoes
  • 3 lbs. (1.4kg) boneless pork loin roast
  • ½ tsp (2 mL) salt
  • 1 tbsp (15 mL) vegetable oil
  • 2 medium carrots, peeled and cut diagonally into 1" (2.5-cm) pieces
  • 1 lb. (450 g) Yukon gold potatoes, cut into 2" (5-cm) chunks (about 3 medium)
  • 1½ cups (375 mL) chicken broth
  • 3 tbsp (45 mL) Herb & Onion Slow Cooker Seasoning
  •  Optional: Chopped parsley
  • 4 tsp (20 mL) cornstarch
  • 2 tbsp (30 mL) water


  1. Preheat the oven to 350°F (180°C).

  2. Pat the pork loin dry with a paper towel. Season on all sides with the salt. Heat oil in a Dutch oven over medium heat for 5 minutes; add the pork and cook on all sides until golden brown, about 5 minutes. Turn the fat side up in pan and remove from the heat.

  3. Top with the carrots and potatoes. Combine the chicken broth with the Herb & Onion Slow Cooker Seasoning; pour over the vegetables.

  4. Cover and bake until the pork reaches 145°F (63°C), about 30–35 minutes. Transfer to a platter.

  5. To make the gravy, place the Dutch oven on the stovetop. Bring the leftover liquid to a boil while whisking. Combine the cornstarch and water in a small bowl; add to the Dutch oven and whisk. Cook until thickened, about 1 minute.

  6. Slice the pork and serve with the vegetables and gravy. Top with chopped parsley, if you like.


  • 6  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 480, Total Fat 21 g, Saturated Fat 4 g, Cholesterol 145 mg, Sodium 560 mg, Carbohydrate 17 g, Fiber 1 g, Total Sugars 2 g (includes 0 g added sugar), Protein 49 g

Cook's Tips:

You can make this recipe in a slow cooker. Skip step 1 and follow step 2. Place everything except the gravy ingredients in a slow cooker. Cook on HIGH for 4 hours or LOW for 8 hours. For the gravy, follow step 5.

Pork loin and pork tenderloin are not the same. They’re both lean, but their shapes, thickness, and sizes are different. Pork tenderloin is smaller and cooks faster, while pork loin is great for a crowd but is simple enough to make on a busy weeknight for your family.

Easy Change-Ups

Potatoes Please: Any potatoes will work in this recipe, including sweet potatoes.

Chicken Version: You can also make this recipe with a whole chicken instead of the pork loin. Just cut it into pieces and follow the directions listed. You’ll want to cook until the chicken reaches 165°F (74°C), about 40–45 minutes.

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