Roasted Pork Loin with Veggies

It was a cold and dreary day here today, which meant it was the perfect day for a hearty meal.  This pork loin is so easy and so delicious, I suspect you'll make it a lot this winter.

 

Here's what you'll need:
 1 1-2 lb pork loin
1 large sweet potato
1/2 lb baby yellow or red potatoes
1 small butternut squash
1 orange or red bell pepper
1 small bunch asparagus
1 small onion
2 TBSP olive oil
2 TBSP minced garlic
1 tsp salt, 1/2 tsp salt
1/2 tsp pepper, 1/4 tsp pepper
3 sprigs fresh marjoram
3 sprigs fresh thyme
1/2 c water or chicken stock

Grease a 9x13 pan.  Heat oven to 425.

Peel sweet potato and cut into eighths.  Place it in the prepared pan.

Peel and remove the seeds from the squash.

Cut the squash into sizes similar to the sweet potato.  Place in the pan.
Add the baby potatoes.

Cut the bell pepper in to eighths.  Cut the asparagus into roughly 2-inch pieces.  Add them to the pan.

Sprinkle with onions and garlic.  Add the olive oil, salt and pepper.  Toss with your hands until the vegetables are coated.  Make a "valley" in the center for the pork loin.

Place the pork on the vegetables.  Sprinkle with remaining salt and pepper.  Place the thyme and marjoram sprigs on top of the meat.  As the herbs cook, the leaves will fall off the stems.  You can just pull out the stems before you serve.

Add the water.  Cover tightly with foil.  Bake at 425 for 1 hour.  Let rest 10-15 minutes before slicing the meat.

Enjoy!