Rosemary Pork Loin with Roasted Cabbage and Yukon Gold Potatoes

• boneless pork loinpatted dry24 oz
• yukon gold potatocut into 1-inch cubes2 lb
• green cabbagecut into 1-inch wedges1 lb
• red onioncut into wedges1/2 lb
• garlicminced2 clove
• olive oil4 tbsp
• dried rosemary2 tsp
• kosher salt2 tsp
• black pepper1 tsp

Instructions

1. 1Cut the potato into 1-inch cubes, cut the cabbage and red onion into wedges, and mince the garlic.
2. 2Pat the pork loin dry without rinsing it. Season all sides with half of the kosher salt, half of the black pepper, and the dried rosemary. Wash the board, knife, and hands with soap and water before touching anything else.
3. 3Heat the oven to 425F. Toss the potato, cabbage, red onion, and garlic with the olive oil and remaining kosher salt and black pepper. Arrange the vegetables in a roasting pan, leaving space for the pork.
4. 4Roast the vegetables for 15-20 minutes, turning the potatoes once, until the potatoes are fork-tender and the cabbage edges are browned.
5. 5Add the seasoned pork loin to the pan and roast for 12-16 minutes, turning once, until the thickest part reads 145°F (63°C) on an instant-read thermometer. The vegetables should be deeply browned and tender when tested with a fork, then rest at least 3 minutes before slicing.
6. 6Transfer the pork to a plate and let it rest for at least 3 minutes before slicing. Serve with the roasted vegetables.