Savory Cast Iron Pork Roast, Carrots, and Potatoes

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There are very few things in the world that I love more than cooking roasts and vegetables with garlic and rosemary. SWOON! This recipe. I’m looking at ya’ll, and you guys, that think you don’t like pork roast. You would, and will, like this one!

What is not to also love about a dish this beautiful that all cooks in one cast iron skillet? That’s right – a one dish recipe. The heavenly aromas of garlic, thyme, and rosemary will fill your home with delicious smells and your friends, family, or fur-baby will have their noses to the air, soaking in the warm aromas.

This dish is great reheated over a couple days and has very minimal prep time, making it a key work from home friendly recipe. I like to tuck in a few cloves or half bulbs of garlic if there is room in my skillet to enjoy an added bonus with this meal. I hope you like it and tell me what you think! 🙂

Savory Cast Iron Pork Roast, Carrots, and Potatoes

Recipe by The Work From Home ChefDifficulty: Medium
Servings

8

servings
Prep time

15

minutes
Cooking time

1

hour 

10

minutes

Ingredients

  • Pork Roast, Carrots, & Potatoes
  • 3-4 pounds pork loin

  • 4 golden potatoes, quartered

  • 1/2 pound baby carrots

  • 1/2 cup olive oil

  • 1 1/2 tablespoons fresh or dry thyme

  • 2 tablespoons fresh rosemary, chopped

  • 6 garlic cloves, minced

  • 3 tablespoons fresh parsley, chopped

  • Salt and pepper to taste. I use about 2 teaspoons salt and 1 teaspoon pepper.

  • Cast Iron Gravy
  • 2 tablespoons butter

  • 2 tablespoons flour

  • 3/4 cup chicken broth

  • 1/2 cup heavy cream

Directions

  • Preheat over to 375°F.
  • Using a small bowl, whisk together the olive oil, thyme, rosemary, garlic, parsley, salt, and pepper.
  • Baste the pork roast with the olive oil mixture. Set aside.
  • Place the potatoes and carrots in a large bowl and add the remaining olive oil mixture. Toss to coat and then set aside.
  • Spray a medium to large cast iron skillet (I used a 10 inch) with cooking spray and and heat over high heat until the skillet is hot.
  • Sear the pork roast over high heat on all sides until nicely browned. Add potatoes, carrots to the skillet. (Feel free to toss in any extra bulbs or cloves for an extra treat, too!)
  • Roast uncovered for 70 to 80 minutes until the internal temperature of the pork roast is at least 145°F to 155°F.
  • Remove the skillet from the oven and place pork roast on a cutting board. Cover completely with aluminum foil and let rest 15 minutes before cutting and serving.
  • Cast Iron Gravy
  • While the meat is resting, remove the carrots, potatoes, and any garlic cloves or bulbs from the skillet.
  • Turn the skillet on medium heat and melt 2 tablespoons butter.
  • Slowly whisk in 2 tablespoons flour.
  • Add 3/4 cup chicken broth and bring to a boil.
  • Whisk the gravy until smooth and cook for about 2 minutes.
  • Stir in 1/2 cup heavy cream.
  • Ladle gravy over roast and vegetables.
 

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