Roast Pork with Potatoes and Vegetables

Step 1

Preheat oven to 425°F. Pat the 1.5 lb pork roast dry and season generously with salt and pepper on all sides.

Step 2

Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high. Sear the pork until browned on all sides, about 8 minutes total.

Step 3

Cut the 1.5 lb potatoes into 1-inch chunks and the 3 carrots into 1-inch pieces. Toss with 2 tbsp olive oil, salt, and pepper in a bowl.

Step 4

Arrange the potatoes and carrots around the pork in the skillet. Roast for 25-30 minutes, until pork reaches 145°F and potatoes are tender.

Step 5

Remove pork to a cutting board and rest for 5 minutes. Meanwhile, stir the 1 cup peas and 1 cup cherry tomatoes into the skillet and roast for 5 more minutes.

Step 6

Slice the pork and serve with the roasted vegetables, sliced cucumber, and chopped parsley on top.

Step 7

Season with extra salt and pepper if needed.