Nothing beats a one pan dinner. This dinner will make anyone happy, especially the chef because most of the work is done by the oven. Pork loins are great to cook with when you're busy or not in the mood to do a lot of cooking. They roast in the oven easily and for a while. So where the cook time might not necessarily be short, it does leave plenty of time to get other things done around the house or to finish that project you're almost done with. Check it out.
I like to rub the pork loin with a little olive oil before the herbs. It gives the herbs something to stick to until they start baking into the meat from the heat. It also adds a little extra flavor and juiciness.
You can use whichever blend of herbs you like. I personally love the four I used for this particular recipe, parsley, rosemary, thyme and oregano, but it would also go really well with some sage for a fall twist or even some mint and basil for a lighter version.
If you want to add a little extra tang, consider squeezing a pit of lemon juice over the loin before baking. Especially with the herbs, it would add a nice and interesting touch.
- 2 lb. Pork Tenderloin
- 3 tablespoons,divided Olive Oil
- 2 teaspoons Parsley
- 2 teaspoons Rosemary
- 2 teaspoons Thyme
- 2 teaspoons Oregano
- 4 Carrots, quartered
- 4 Parsnips, quartered
- 1 pound Potatoes, cubed
- Salt & Pepper