Roast Pork Loin With Root Vegetables | Oregonian Recipes

Ingredients

• 1 2 1/2- to 3-pound boneless pork loin
• 1 pound carrots, peeled and cut into 1-inch chunks
• 1 pound parsnips, peeled and cut into 1-inch chunks
• 1 pound red potatoes (6 small) quartered
• Salt and freshly ground black pepper
• 2 tablespoons vegetable oil (divided)