My husband, David, loves him some pork! So, when I was meal planning this past weekend, I came across Garlic+Brown Sugar Pork with Carrots and Potatoes on Pinterest. I loved it for several reasons: 1) David loves pork; 2) very few ingredients — seriously, there’s only 6 of them; 3) super simple recipe!
I did make some small changes to the original recipe, like using coconut oil instead of canola oil, and using a longer-cooking pork sirloin. As always, the hyperlink to the original author’s page will be listed at the end of the recipe.
To make this, you’ll need to peel and slice 2 pounds of carrots, and scrub and chop 2 pounds of potatoes. The recipe says to cut the potatoes in 1-inch cubes, whatever size you decide to do, just make sure the carrots and the potatoes wind up the same size so they cook evenly. I used Red Potatoes (aka New Potatoes), but Yukon Golds would be wonderful here. You just want a soft, silky potato on which you can leave the skin. Put the vegetables on a baking sheet.
And remember, when you’re peeling all those carrots, just sing a little song: “Just keep peeling, just keep peeling…”
Because I used coconut oil, which is solid at room temperature, I needed to heat the amount I needed (1/4 cup + 1 tablespoon) in a glass measuring cup so it would liquefy, about 15 seconds in the microwave.
Pour 1/4 cup of the oil over the vegetables and liberally season with salt and pepper.
For the pork, I chose a pork sirloin. The cook time is a little bit longer, but it was on sale at my supermarket. Trim the excess fat from the loin. With the remaining 1 tablespoon of oil, mix 4 tablespoons of brown sugar and 4 cloves of minced garlic. Then spread this mixture all over the pork.
Now bake the vegetables and the pork at 375º for about an hour, or until a meat thermometer says the pork is 150º internally. Make sure your thermometer is directed towards the center of the pork for an accurate reading. It took my cut of pork 1 hour to reach this temperature. Please keep in mind that other cuts may take less time.
When the pork is done, let it rest for 5-10 minutes before you cut into it so the juices have a chance to redistribute throughout the meat, leaving it nice and moist. Season with salt and pepper to taste.
Pork Sirloin with Garlic and Brown Sugar
- 2 lb pork sirloin, trimmed of excess fat
- 4 garlic cloves, minced
- 4 tablespoons brown sugar
- 1 tablespoon coconut oil (liquefied)
- 2 lbs carrots, peeled and sliced
- 2 lbs potatoes, scrubbed and cut into 1 inch chunks
- ¼ cup coconut oil, for vegetables (liquefied)
- salt and pepper, to taste
Preheat oven to 375º F.
Mix ¼ cup coconut oil, salt and pepper with sliced carrots and potatoes and put onto a tray.
Mix 1 tablespoon coconut oil, brown sugar, garlic and rub all over pork loin. Roast the pork for 1 hour, or until a meat thermometer registers at 150º F in the center of the roast.
At the same time, roast the vegetables and leave them in to finish cooking while the pork rests outside the oven. Let the pork rest for 5-10 minutes. Remove vegetables from oven. Recipe Credit