Best 12 Casserole Roasted Pork With Potatoes Carrots Onions Recipes

ONE PAN ROASTED PORK TENDERLOIN WITH POTATOES AND CARROTS

Steps:

• Preheat oven to 400° convection or 425° conventional.
• Trim a pork tenderloin of fat and silverskin.
• Peel and cut 3 medium carrots into 1/2 inch medallions. Clean and cut 1 pound of red potatoes into about 1 inch pieces. Roughly chop one half of a medium onion.
• Add all the veggies to a 1-gallon ziplock bag. Add the trimmed tenderloin to the bag. Add 1 teaspoon kosher salt, 1/2 teaspoon pepper, 2-4 cloves of crushed garlic, and 2 tablespoons olive oil. Seal bag and mix well.
• Prep a large baking dish or smaller sheet pan with a spray of PAM. Dump the tenderloin and veggies and spread evenly.
• Bake until tenderloin is 150°-160° per your taste and potatoes are tender. About 30-35 minutes. The last few minutes, turn on the broiler and get the color you want. Your cooking time may be a bit longer depending on tenderloin size, the veggies, and your oven.
• Allow the tenderloin to rest for at least 5 minutes before cutting.

CASSEROLE ROASTED PORK WITH POTATOES, CARROTS & ONIONS

Steps:

• Start with a 3-4lb pork loin roast (Or really any kind of pork roast will do if you like.) Preheat oven to 250 degrees.
• You may marinade or brine your pork before doing this recipe, I did not and it still came out fabulous. Heat 2tbsp of rendered pork fat in the casserole dish on medium-high heat. Brown all sides starting with the fattiest side.
• While your roast is browning, get your herbs all chopped and ready with your salt and pepper.
• When browned remove from the pot and while it is still hot lather it up with your mix of salt, pepper, rosemary, thyme, and sage. Rub it real good.
• Place back into your casserole dish, fattiest side up, and bring to a heat where you can hear the sizzle with the lid on. Place in the lower portion of a 250 degreee oven. Baste every 15min for one hour.
• When an hour is almost on you, bring to boil a pot of salted water. Cut the tops off your onion and peel, cut only a criss cross pattern into the onion making sure you do not cut through the root. Drop them into the water for 8min. Remove and drain.
• Peel and cut your potatoes and after your onions are removed, drop them into the water for 1min and only ONE MINUTE. Drain and immediately toss into a heated skillet with 2tbsp rendered pork fat, lard or oil. Season with salt and pepper until light browning occurs.
• Slice root off of the onions, letting them fall into pieces, surround the bottom of your casserole dish with onions, and then on top with potatoes and carrots.
• Bast well with the juices from the roast and cover, return to oven and bast every 15min for another hour.
• At this time plunge a thermometer into the roast until it reads 180-185. Remove roast place on server. Surround with root foods, and cover with foil. (My gas oven hates trying to maintain a 250 degree setting so I often find myself cutting it off for 5min and turning it back on. If yours does this to, I also have cooked like this on my gas grill which is good at maintaining low temps.)
• Place casserole dish on stove top and bring juices to a rolling boil making sure all bits and pieces have scraped from the bottom. Add a slurry of water and arrowroot and toss in, stirring frequently. Bring to a boil for 3min stirring always until thickened a bit, and place in gravy bowl.
• Serve the thickened sauce into a gravy boat to be spooned over your awesome roast! Remember, this is a sauce, not a gravy so if you wanted thicker, you could add more arrowroot or cornstarch to bring to your desired thickness.
• Slice into your wonderful roast and enjoy the fruits of your labor. Bon Appetite!
• I noticed how "dirty" my casserole cookware looked in these pics. Immediately after serving the sauce into a boat, I use a hot wet rag and run it around the inside, everything comes off in a couple sweeps through instead of letting it all dry on there, makes my cleanup 300% easier and reduces the amounts of chemicals I use on my cookware. Thanks for reading!

MOM'S PORK ROAST WITH POTATOES, CARROTS, AND ONIONS

Steps:

• 1. Heat electric skillet to 350°F. In the bottom of pan, add just enough veggie oil to coat the bottom.
• 2. Put roast in and lightly brown each side (about 4-5 min).
• 3. Turn fire to med (275°F) and add water and red wine. Add veggies. Check every 20 min. and add water as needed. Cook approx 1 hr. 20 min. Add salt and pepper to taste.

CARROTS & POTATOES ROASTED W/ ONION AND GARLIC

Steps:

• Preheat oven to 425 degrees.
• Combine carrots, potatoes, onion and garlic with melted butter in 8x8" square glass pan.
• Season generously with salt and pepper, toss.
• Cover pan with aluminum foil and bake for 45 minutes.
• Uncover, stir and continue baking for another 30 minutes (or until browned to your satisfaction), stirring occasionally to lift bottom portions to top to allow to brown and crisp.

ROAST PORK AND POTATOES

Steps:

• In a large bowl, combine the first six ingredients. Stir in 1/2 cup water; let stand for 3 minutes. , Place roast, fat side up, on a greased rack in a roasting pan. Pour remaining water into the pan. Combine potatoes and onions; spoon around the roast. Brush vegetables and roast with seasoning mixture. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160° and potatoes are tender. Baste and stir potatoes occasionally. Tent with foil if browning too fast. Thicken juices for gravy if desired. Let stand 10 minutes before slicing.

POT ROAST WITH POTATOES, CARROTS & ONION GRAVY

Steps:

• Preheat oven to 325°F., Shake flour in Reynolds® Oven Bag; place in 13x9x2-inch or larger baking pan at least 2 inches deep., Add water and soup mix to oven bag. Squeeze bag to blend in flour. Add roast to bag. Turn bag to coat roast with sauce. Place potatoes, onion and carrots in bag around roast., Close oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan., Bake 2 1/2 to 3 hours or until roast is tender. Sprinkle with parsley before serving, if desired.

PORK CHOP AND POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear.
• In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9x13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all.
• Bake 30 minutes in the preheated oven. Top with the cheese, and bake for 30 more minutes.

HERB ROASTED PORK LOIN AND POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a pot with enough water to cover, boil the potatoes for about 10 minutes. Drain, cool, and place in a bowl. Toss with olive oil, 1/2 teaspoon thyme, 1/2 teaspoon garlic powder, chives, salt, and pepper.
• Rub the pork loin roast with 1 teaspoon thyme, 1 teaspoon garlic powder, and onion powder. Sprinkle with salt and pepper.
• Place the roast on a rack in a shallow roasting pan, and cook 50 minutes in the preheated oven. Arrange the potatoes around the roast, and continue cooking 50 minutes, to an internal temperature of 145 degrees F (63 degrees C). Remove from heat, cover with foil, and let sit 15 minutes before slicing.

BAKED PORK CHOPS WITH ROASTED POTATOES, PARSNIPS AND CARROTS

Steps:

• Preheat the oven to 425 degrees F.
• Cut the potatoes in half, (leave peel on) Peel and slice the parsnips and carrots lengthwise.
• Place the parsnips, carrots, onion, potatoes, and all the garlic cloves in a tray and coat and toss generously with extra virgin olive oil.
• (I use my lasagna pan) Add some he fresh thyme (including sprigs), salt and pepper, toss again.
• Then place in oven for 15 minutes.
• While the vegetables are in the oven, sprinkle some thyme, lemon zest, salt and pepper onto the chops.
• Then place them in the tray on top of vegetables and add the apples.
• Sprinkle a little extra virgin olive oil, and the juice of half the lemon on top of chops.
• Return to oven.
• Cook for around 45 minutes until the meat is tender and the vegetables are golden.
• Tip: I like to serve a piece of the quartered apple per plate, and I also take the peel off the cooked garlic and serve a couple cloves per plate.

ROASTED POTATOES AND CARROTS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Put potatoes and carrots into a baking pan. Add olive oil, garlic, rosemary, oregano, salt, pepper, and chili powder; mix until well combined.
• Bake in the preheated oven until tender when poked with a fork, about 35 minutes. Remove from the oven and let cool before serving.

OVEN-ROASTED CARROTS AND ONIONS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a half sheet pan with parchment paper.
• Whisk oil, vinegar, parsley, basil, oregano, salt, and pepper together in a bowl with a fork. Add carrots and turn to coat. Pour carrots onto the prepared sheet pan and nestle onions and garlic between them. Drizzle any remaining oil over the onions using a spatula.
• Bake in the preheated oven until vegetables are soft and cooked through, turning after about 25 minutes, about 45 minutes total.

SAUSAGE, POTATO, CARROT BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix Kielbasa, potatoes, onion, baby carrots, and garlic in a roasting pan; season with salt and pepper. Drizzle olive oil over the mixture; stir to coat. Cover the baking dish with aluminum foil.
• Bake in preheated oven for 1 hour. Remove aluminum foil and bake until potatoes are completely cooked, about 30 minutes more.