Ingredients
3 tablespoons olive oil4 garlic cloves, minced1 teaspoon lemon juice1 teaspoon stone-ground mustard1 teaspoon salt1/2 teaspoon each dried oregano, thyme and rosemary, crushed1/4 teaspoon pepper1 boneless whole pork loin roast (3 to 4 pounds)4 medium potatoes, peeled and cut into wedges3 medium onions, cut into wedges1 medium yellow tomato, cut into wedges
Preparation
In a small bowl, combine the oil, garlic, lemon juice, mustard and seasonings. Rub over roast. Place on a rack in a shallow roasting pan.
Bake, uncovered, at 350° for 20 minutes. Add the potatoes, onions and tomato to the pan; bake 40-70 minutes longer or until a thermometer reads 160° and vegetables are tender. Let stand for 10 minutes before slicing.
