Chermoula Roasted Pork Loin Recipe

• 1 (3- to 4-pound) boneless pork loin
• Moroccan Chermoula Dressing
• 6 medium garlic cloves, peeled and halved
• 1 large white onion, peeled and cut into eighths
• 2 medium turnips, peeled, trimmed, and quartered
• 4 medium carrots, peeled and cut into large dice

1. Heat the oven to 450 degrees F and arrange a rack in the middle.
2. Trim the pork loin as needed, rinse, and thoroughly pat dry with paper towels.
3. Place in a 13-by-9-inch baking dish and season generously on all sides with kosher salt and freshly ground black pepper.
4. Rub thoroughly with half of the chermoula dressing and let sit at room temperature 30 minutes while the oven heats up.
5. Meanwhile, place the vegetables in a large bowl.
6. Add the remaining chermoula and toss to coat.
7. Season with salt and freshly ground black pepper; set aside.
8. Roast the pork until golden brown, about 30 minutes or until the internal temperature reads 80 degrees F on an instant-read thermometer.
9. Add the vegetables to the baking dish with the pork, reduce the heat to 375 degrees F, and roast until the vegetables are tender when pierced with a knife and the loins internal temperature is 145 degrees F, about 40 minutes more.
10. Let the meat rest in the pan about 15 minutes before slicing.

pork loin, dressing, garlic, white onion, carrots

Taken from www.chowhound.com/recipes/charmoula-roasted-pork-loin-13462 (may not work)