1 1/2 lb. pork loin
4 red potatoes, cut into 8ths
4 carrots, cut into chunks
2 parsnips, cut into chunks
1/4 head green cabbage, shredded
1-2 tbsp. olive oil, divided
5 cloves garlic (leave whole)
3 tbsp. Dijon mustard
1/2 bunch Italian parsley, diced
1 1/2 tsp. thyme
1 tsp. rosemary
salt and pepper, to taste
butchers twine

Preheat oven to 425°F.

Combine vegetables, some olive oil, salt, pepper, thyme and rosemary in large bowl. Place on baking pan, then in oven (depending on the size of the loin, the vegetables will take longer to cook).

Combine diced parsley, salt, pepper, olive oil, thyme, rosemary, garlic cloves (peeled but whole) and mustard in a bowl.

Slice loin lengthwise and put parsley mix inside, leaving 1/4-inch at top of slit free of seasoning. Tie loin closed with cooking twine, then rub outside with olive oil, salt, and a good bit of black pepper.

Put loin in oven on top of vegetables and cook about 25 minutes per pound (160°F on meat thermometer). Remove from oven, and let stand 10 minutes before removing string and slicing.

Serves 4 to 5.

Submitted by: Sam Mitrani