Pork Loin Roast With Roasted Root Vegetables

• Roast
• 4 -5 lbs boneless rolled pork loin roast
• 3 cloves garlic, crushed
• 3 tablespoons olive oil
• 2 teaspoons chopped fresh thyme
• 2 teaspoons fresh rosemary, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Vegetables
• 1 medium baking potato, peeled and quartered
• 1 medium sweet potato, peeled and quartered
• 1 turnip, peeled and quartered
• 2 carrots, scraped and quartered
• 2 parsnips, peeled and quartered
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons oil
• 1 1/2 teaspoons chopped fresh thyme
• 1/2 teaspoon fresh rosemary, crushed

1. Roast: Place roast on rack in a roasting pan.
2. Rub crushed garlic over roast.
3. Brush roast with olive oil, sprinkle with herbs.
4. Cover and refrigerate for at least two hours.
5. Sprinkle roast with salt and pepper.
6. Bake at 500u0b0 for 15 minutes.
7. Reduce heat to 325u0b0 and bake for an hour longer or until 160u0b0 on meat thermometer.
8. Vegetables: Combine all ingredients in a ziplock bag, toss well.
9. Place Vegetables around pork after you have reduced the heat to 325u0b0.
10. Bake until roast is done.
11. Serve with the pan juices.

rolled pork, garlic, olive oil, thyme, fresh rosemary, salt, pepper, vegetables, baking potato, sweet potato, carrots, parsnips, salt, pepper, oil, thyme, fresh rosemary

Taken from www.food.com/recipe/pork-loin-roast-with-roasted-root-vegetables-38466 (may not work)