Holiday Cooking - Pork Loin with Roasted Root Veg & Brussell Sprouts!!! Cut your potatoes (I like the Golden Russets the best) into wedges. Arrange the wedges carefully around the cooking tin (no muss, no fuss). Next, one large rutabega; I prefer the rutabega to the turnip for it's sweeter and more mellow taste. Cut off top and bottom, skin, and cut into chunks. Spread the chunks amongest the potatoe wedges. Liberally coat with olive oil, sea salt and black pepper. Next add baby carrots - mmmmmmm. Chop your onions (white onions work best here) and place underneath where you will be sitting the roast. Intersperse with brussell sprouts. Next the pork loin: wash it thoroughly, slather with lemon juice, then with loive oil, sea sealt and black pepper. For this roast, we are encrusting it in oregano - be as liberal as possible. I had enough loin here to split it into two roasts - yee ha. Cover everything with one last dousing of olive oil, sea salt, black pepper and oregano, cover with some foil and place in an oven preheated to 350 degrees. These two took 1.5 hours to cook in the same oven. Enjoy!
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