Basic Pork Loin (with vegetables)

Recipe is for a single pork loin, 3 to 4 lbs. Note that recipe is not intended for pork tenderloin, but would probably be good for that cut, too. Second seasoning blend was developed July 25, 2010; see Alternative Recipe below.

Recipe
4 cloves minced/shredded garlic (substitute: 2 teaspoons garlic powder)
2 tablespoons olive oil
2 teaspoons dried rosemary (crushed or long)
1 teaspoon thyme
1 teaspoon onion powder
0.5 teaspoon ground black pepper (or more, to taste)
0.5 teaspoon salt (or more, to taste)

Alternative Recipe
4 regular (or 3 large) cloves minced/shredded garlic
3 tablespoons olive oil
1.5 teaspoons thyme
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
0.75 teaspoon ground black pepper
0.5 teaspoon dried tarragon
0.5 teaspoon salt + extra pinch

Mix together all ingredients in a small bowl. With a sharp knife, pierce pork loin deeply on both sides at intervals from 1 to 2 inches apart. Using a small spoon and fingers, fill each incision with a small amount of the seasoning blend. Place pork loin in a roasting pan (with lid), fat side down. Rub any remaining seasoning blend over the lean side, sprinkling with additional black pepper or salt if desired.

Put lid on roasting pan and cook for 1.5  to 2 hours at 325°F, or until center temperature reaches 165°F.

Alternative cook temp and time: With potatoes and carrots in place around the roast and the pot covered, cook for 1.5 hours at 340°F (center temp. at 165°F).

Using tenderizing powder: After piercing the meat on both sides but before applying the seasoning blend, sprinkle both sides of the meat with a little tenderizing powder, taking care to get the majority of the powder down into the incisions in the lighter sections of meat. Rub any the surface of the meat briefly after applying the powder, and sprinkle with a small amount of salt. Apply seasoning and cook as normal.

Parallel Recipe
Peel 4-6 carrots and 4-6 potatoes; as many as you have room for around the pork loin in the roasting pan. Cut each potato and carrot in half, then arrange around the roast, being sure that each piece is resting on the bottom of the pan: no pieces should be stacked on top of the roast or other vegetables. Cook along with the roast, same time and temperature. Baste with juices from the bottom of the pan halfway through cooking. If the vegetables fall apart or are too tender for your taste, they can be added 30 minutes after starting the roast. Serve with juices leftover in roasting pan.