5 garlic cloves, divided use
3 – 3 ½ pound pork loin
1 tablespoon, plus 2 teaspoons, Italian seasoning, divided use
Freshly cracked black pepper
1 teaspoon Dijon mustard
½ teaspoon paprika
6 baby red potatoes, halved
3 carrots, peeled and thickly sliced
2 parsnips, peeled and thickly sliced
1 rutabaga, peeled and cut into large dice
1 turnip, peeled and cut into large dice
2 tablespoons apple cider vinegar
1 tablespoon chopped, flat-leaf parsley
1 teaspoon fresh thyme
Preheat the oven to 400°, and line a large baking sheet with parchment paper or foil drizzled with a little olive oil.
Take 3 of the garlic cloves, and cut them in half, length-wise, to make 6 smaller pieces; place the pork loin in front of you with the fat-side up, and poke 6 slits throughout the loin, about 1” deep, and stuff 1 piece of the garlic clove into each slit.
Take the remaining 2 garlic cloves, and press them through a garlic press and add them into a small bowl; to the garlic add the 1 tablespoon of Italian seasoning, 1 teaspoon of the salt and black pepper, the Dijon mustard, the paprika and 2 tablespoons of the olive oil, and mix together to form a paste.
Rub that paste all over the pork loin liberally, and set the loin aside for a moment.
In a large bowl, toss the potatoes together with the remainder of the ingredients through the apple cider vinegar, plus the 2 remaining teaspoons of Italian seasoning, a couple of pinches of salt and black pepper, and a good drizzle of olive oil; turn the vegetables out onto the prepared parchment/foil-lined baking sheet, in a single layer.
Place the pork loin, with its fat-side up, on top of the vegetables, and insert a thermometer into the center of the loin; place the baking sheet into the oven, and roast for roughly an hour (depending on weight of roast), or until the thermometer registers 145°.
Allow the loin to rest on a platter or cutting board for about 15 minutes, and cover the vegetables to keep them warm; then, slice the pork loin into thick slices, and toss the veggies with the chopped parsley and fresh thyme, drizzle everything with a touch of olive oil, and serve together on a platter.