Roasted Pork Loin with Harvest Vegetables

Pork loin

• 1 1/2 tsp ground thyme
• Salt and freshly ground black pepper
• 5 bay leaves
• 3 potatoes, peeled and cubed
• 2 carrots, peeled and cut into large pieces
• 1 onion, chopped
• 2 apples, cored, peeled, and cubed
• 5 garlic cloves, crushed
• 4 sprigs rosemary

Preheat oven to 350°.

In a roasting pan, rub pork loin with thyme, salt, and pepper. Lay 5 bay leaves on top of the roast. Scatter potato, carrot, onion, apple, and garlic around the roast. At each end of the pan, place 2 sprigs of rosemary. Drizzle with 1/4 cup olive oil. Roast for 1 hour, or until pork is cooked through—no longer pink but still juicy.