Pork Loin with Carrot and Potatoes

Peel and slice the potatoes and carrots into medium rounds.

Lay the potato and carrot slices inside an ovenproof dish, drizzle with a little oil, and season with salt. Roast in the oven at 400°F for 10 minutes, turning occasionally.

Meanwhile, use a knife to trim the pork loin of excess fat and give an attractive appearance. Transfer the meat to a cutting board and season on all sides with salt and pepper.

Heat a little olive oil in a skillet and sear the meat. Don’t cook it through, just the outside. Turn regularly to brown on all sides.

After 10 minutes, open the oven and transfer the pork to the dish with the vegetables. Pour over the oil and juices from the skillet, as well as the white wine. Stir the vegetables while the oven is open.

Roast everything for 20 more minutes, stirring the vegetables occasionally to cook evenly.