1-2 tbsp Herbs de Provence (any combination of savory,
oregano, thyme, rosemary, basil, tarragon and lavender)
3 dried bay leaves
large bunch loosely chopped kale OR 1 cored and thickly sliced head cabbage
2 medium carrots, thinly sliced
1 red onion, cut into small wedges
optional: eggs to top individual servings of pork
Instructions
Preheat oven to 325°F.
There is often a thin layer of fat on one side of the roast. Do not trim this off, as it will help keep the pork nice and moist. Season generously on all sides with salt, pepper and Herbs de Provence.
Heat a splash of olive oil in a dutch oven, heavy cast iron pan, or roasting pan over medium-high heat. Once the oil is hot, add roast and brown well on all sides.
Remove roast from pan and set on cutting board. Place kale (or cabbage), carrots, and onions in the pan and sprinkle with olive oil, salt, pepper and Herbs de Provence. The vegetables will shrink quite a bit, so fill up the pan with as much as you can manage.
If using a roasting pan, position roast on rack. Otherwise, place your roast directly on top of the vegetables. Always position your pork roast so that the fatty side is on top, allowing the juices to seep down as it cooks. At this point, Noah also likes to place a few dried bay leaves atop the roast.
Place your roasting pan, dutch oven, or cast iron pan in the center of the oven, and cook uncovered for about 40 minutes, or until internal temperature of pork loin reaches 140°F (the pork will continue to cook once you take it out of the oven). A meat thermometer inserted into the thickest part of the roast is the best way to judge when the pork is done.
Remove roast from oven and set on a cutting board. Cover the meat with tin foil and let it rest for 10 minutes. Slice and serve alongside vegetables.
Recipe by dramatic pancake at https://www.dramaticpancake.com/noah-paleo-pork-crispy-herbed-vegetables/