Pork Loin with Roasted Vegetables

Ingredients

• 1 pork loin (packages that you purchase in the grocery store actually contain 2 loins, and you'll need both of them)
• 3 Russet potatoes, cut into bite-sized cubes
  
• 3-5 carrots, cut into 1-inch pieces
  
• 1 white onion, cut into wedges
• Minced garlic
• Olive oil
• Salt & pepper
• 2 T butter, cut into small cubes

Preheat the oven to 375.

Place the vegetables into a 9"x13" baking dish.  Drizzle liberally with olive oil and season with salt and pepper to taste; add a bunch of minced garlic (I usually end up using about half a tablespoon of the stuff in the jar.  If you're using fresh, you won't need as much).  Toss to coat.

Season both sides of the pork loin with salt and pepper and place it on top of the vegetables.  Dot the veggies with the cubes of butter.  Cover the dish with foil and place in the oven for 45 minutes.

Remove the foil and stir the veggies.  Turn the oven up to 400 and put the dish back in for 15-20 minutes, until the meat is cooked through and the vegetables are tender.  The meat should be a little browned on the top.

Remove from the oven and let sit for a few minutes before cutting the meat.  If you're feeling especially in touch with your German side (as I usually am), this dish is especially good with sour kraut.

**chef's note:  you can use any veggies you like:  turnips, parsnips, sweet potatoes, butternut squash - be creative!**