The Roasted Pork and Vegetables Edition
The veggies are the laborious quotient so start them good and early, you'll need about an hour and a half. Set your oven to 400 degrees and start choppin'. I chose tiny potatoes, fennel, carrots, and I added garlic toward the end - nothing worse than burned and bitter garlic.
Arrange in thin layers on glass baking dishes (or roasting pan, I'm a glass snoot) and coat with olive oil, salt, and pepper. The labor begins about fifteen minutes in, that's when you'll need to start pulling them out and flipping them around about every fifteen minutes until they are cooked down, caramelized, and smell like heaven.
About an hour into your vegetable roasting you can combine the veggies into one pan and toss your pork loin (which you want to let sit at room temp for a bit before cooking) into the newly available one. Salt and pepper it (or perhaps something fancier?) and begin roasting. Cook time depends on the size of your loin, mine took about 30 minutes.
The veggies will cook down to less than half their original volume but they will taste ten times better. I started dinner late and our kids go to bed EARLY so we fed them bananas and other snacks, romanced them to sleep, and then stuffed our faces.