What Vegetables Go with Pork Loin? (10 Veggies)

There are so many delicious vegetables that go well with pork loin.

Whether you are looking for roasted vegetables, grilled vegetables, or sauteed vegetables, there is sure to be something on this list that you’ll love.

I’ve rounded up 10 of the best vegetables to serve with pork loin including carrots, potatoes, sweet potatoes, Brussels sprouts, squash, and more.

So go ahead and give one (or all!) of these veggies a try the next time you make pork loin!

What Vegetables Go with Pork Loin?

The most popular vegetables to serve with pork loin are green beans, carrots, and potatoes. Other common choices include Brussels sprouts, sweet potatoes, and squash.

When choosing vegetables to pair with pork loin, it is important to consider the cooking method you will be using.

• For example, if you are roasting the pork loin, you might want to roast the vegetables as well.
• If you are grilling the pork loin, you might want to grill the vegetables or serve them raw in a salad.

Still looking for veggie ideas?

Then keep scrolling!

Here are 10 vegetables that go with pork loin:

1. Green Beans

I LOVE green beans.

They are so versatile and can be cooked so many different ways.

My favorite way to cook green beans is to roast them in the oven, but you can also sauté them, blanch them, or even eat them raw.

Here are a few of my favorite ways to cook green beans:

• Roasted Green Beans: Preheat oven to 400 degrees. Toss green beans with olive oil and sea salt. Roast for 10-15 minutes, or until crisp-tender.
• Sautéed Green Beans: Heat olive oil in a large skillet over medium heat. Add garlic and green beans and sauté for 5-7 minutes, or until crisp-tender. Season with sea salt and black pepper to taste.
• Blanched Green Beans: Bring a pot of water to a boil. Add green beans and cook for 2-3 minutes. Drain and immediately place green beans in a bowl of ice water. This will stop the cooking process and give you crisp and bright green beans.

2. Carrots

Carrots add crunch, color, and sweetness to any dish, making them the perfect addition to your pork loin.

There are so many ways to cook carrots, so you can definitely find a method that works for you.

Here are a few of my favorite ways to cook carrots:

• Roasted: Roasting carrots brings out their natural sweetness and makes them extra tender. Just toss them in some olive oil and season with salt and pepper before roasting at 400 degrees for 20-25 minutes.
• Sautéed: Sautéing is a quick and easy way to cook carrots. Just add them to a hot pan with some oil or butter and cook until they reach the desired level of doneness. Season with salt, pepper, and any other desired spices.
• Grilled: Grilling gives carrots a slight char that adds a ton of flavor. Toss them in some olive oil and seasonings, then grill over medium-high heat for 8-10 minutes.
• Steamed: Steaming is a great way to cook carrots if you want to preserve their nutrients. Just add them to a steamer basket over boiling water and cook for 5-7 minutes.

3. Potatoes

Potatoes are probably the most popular side dish around, and for good reason.

They’re inexpensive, versatile, and there are so many different ways to cook them.

Don’t forget to check out these Potato Side Dishes for Pork Tenderloin.

Here are a few of my favorite ways to cook potatoes:

• Roasted: Cut the potatoes into uniform pieces, toss with olive oil and your favorite seasonings, and roast in a 400 degree oven for 20-25 minutes.
• Mashed: Boil the potatoes until they’re fork-tender, then mash with some milk or cream, butter, and salt to taste. You can also add in shredded cheese, green onions, or other herbs for extra flavor.
• Fried: Cut the potatoes into thin slices or wedges, then toss in some flour or cornstarch. Fry in hot oil until golden brown and crispy. Drain on paper towels and sprinkle with salt.
• Baked: Cut the potatoes into thin slices or wedges, toss with olive oil and seasonings, then bake on a baking sheet at 400 degrees for 20-25 minutes.

4. Sweet Potatoes

If regular old white potatoes just aren’t doing it for you, mix things up with sweet potatoes.

Sweet potatoes are a great option for pork loin because they are packed with nutrients and fiber, and they have a natural sweetness that pairs well with the savory flavors of pork.

There are so many different ways to cook sweet potatoes, so you can easily find a method that works for you.

Here are a few of my favorite ways to cook sweet potatoes:

• Roasted: Cut the sweet potatoes into even-sized pieces, toss with olive oil and your favorite seasonings, and roast in a 400-degree oven until tender and caramelized.
• Mashed: Boil or steam the sweet potatoes until they are very soft, then mash with some butter, milk, and salt to taste. You can also add in other flavorful ingredients like maple syrup, cinnamon, or nutmeg.
• Stuffed: Cut the sweet potatoes in half lengthwise and scoop out the flesh, being careful not to break the skin. Mix the flesh with some cooked sausage, spinach, and shredded cheese, then stuff it back into the skins. Bake in a 350-degree oven until the potatoes are tender and the filling is hot and bubbly.

5. Squash

Squash comes in many different shapes, sizes, and colors, making it a versatile vegetable to cook with.

While it is often associated with fall, squash is actually in season year-round.

There are many different ways to cook squash, but some of my favorites include roasting, grilling, and sautéing.

Here are a few of my favorite ways to cook squash:

• Roasted Squash: Cut the squash into cubes and toss with olive oil, salt, and pepper. Roast at 400 degrees for 20-25 minutes, or until tender.
• Grilled Squash: Cut the squash into thin slices and brush with olive oil. Grill over medium heat for 5-7 minutes per side, or until tender.
• Sautéed Squash: Cut the squash into cubes and sauté in a tablespoon of olive oil over medium heat for 5-7 minutes, or until tender.

6. Brussels Sprouts

Don’t be fooled by their small size – Brussels sprouts pack a serious punch when it comes to flavor and nutrition.

They’re a great source of fiber, vitamins, and minerals, and can be enjoyed in so many different ways.

Roasted, sautéed, shaved raw into a salad – there’s no wrong way to cook Brussels sprouts.

Here are a few of my favorite ways to enjoy them:

• Roasted: Toss halved Brussels sprouts with olive oil and sea salt, then roast at 400 degrees until crispy and caramelized.
• Sautéed: Sauté chopped Brussels sprouts in olive oil with garlic and onions until tender. Season with salt and pepper to taste.
• Shaved raw: thinly slice or shave Brussels sprouts using a mandoline or sharp knife. Add to salads for a crunchy, nutritious boost.
• Bacon-wrapped: Wrap halved Brussels sprouts in bacon, then roast or grill until bacon is crispy. So good!

7. Cauliflower

Cauliflower reminds me of broccoli in many ways.

It’s a cruciferous vegetable with a similar texture and flavor, but it’s much lower in carbs and calories.

Cauliflower is incredibly versatile and can be used in so many different ways.

You can use it to make rice (see also these Rice Side Dishes for Pork Tenderloin), pizza crust, mashed potatoes, and so much more.

Here are a few of my favorite ways to cook cauliflower:

• Roasted: Toss florets with olive oil and your favorite seasonings, then roast at 400 degrees until tender and slightly browned.
• Sautéed: Sauté in a bit of olive oil over medium heat until just tender. Season with salt, pepper, and your favorite herbs.
• Steamed: Place florets in a steamer basket over boiling water. Cover and steam until just tender. Season as desired.

8. Broccoli

I just had to include this healthy veggie side dish because it’s one of my favorites!

There are so many different ways to cook broccoli, but my two favorite methods are roasting and stir-frying.

Roasted broccoli is insanely good – the florets get nice and crispy while the stems stay tender.

• To make roasted broccoli, simply toss the broccoli with a bit of olive oil and your favorite seasonings (I like garlic powder, salt, and pepper), then roast in a preheated oven for 15-20 minutes.
• Stir-fried broccoli is another great option that comes together quickly. Simply add the broccoli to a hot pan with a bit of oil, then add your favorite seasonings (again, I like garlic powder, salt, and pepper). Stir-fry for 3-5 minutes, or until the broccoli is cooked to your liking. Serve immediately.

9. Peas

Peas might be small, but they pack a big flavor punch.

Whether you’re looking for a quick and easy side dish or want to add some extra veggies to your main course, these little green gems are a great option.

There are several different ways that you can cook peas, so feel free to experiment until you find your favorite.

Here are a few of my go-tos:

• Sautee them with some garlic and olive oil.
• Roast them in the oven with a little bit of salt and pepper.
• Boil them with some herbs for a simple and classic side dish.
• Add them to soups or stews for extra flavor and nutrition.

10. Corn

Corn needs no introduction – it’s a summertime staple that goes with just about everything.

Whether you’re grilling, roasting, or boiling, there’s no wrong way to cook corn.

Here are a few of my favorite ways to cook this vegetable:

• Grilled corn: Slather the ears of corn with butter and grill over medium-high heat for about 10 minutes, turning occasionally, until the kernels are slightly charred.
• Roasted corn: Cut the kernels off the cob and spread them on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast at 400 degrees for about 15 minutes, stirring once or twice, until the kernels are tender and lightly browned.
• Boiled corn: Bring a pot of water to a boil and add the ears of corn. Cook for 5-7 minutes, until the kernels are cooked through. Drain and serve with butter and salt.

Conclusion

Pork loin pairs well with a variety of vegetables, including potatoes, carrots, onions, garlic, green beans, and squash. It also goes well with fruit-based side dishes, such as applesauce or cranberry sauce.