Hungarian Style Paprika Pork Loin with Potatoes and Carrots | Wolf Gourmet

Ingredients

• 1½ cups plain full-fat Greek yogurt
• 2 tablespoons fresh lemon juice
• 1 tablespoon smoked paprika
• 1 teaspoon sea salt or kosher salt
• ½ teaspoon ground black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon ground cumin
• 1 (4 to 5-pound) pork loin, trimmed of all visible fat and silver skin
• 8 medium carrots, cut into ¼-inch slices
• 6 medium Yukon gold potatoes, quartered
• 1 medium onion, sliced
• Chopped parsley and lemon slices for garnish