Ingredients :
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper
- 1/4 cup olive oil divided
- 1 bell pepper seeded and cut into chunks
- 1 eggplant peeled and cut into chunks
- 1 onion cut into chunks
- 3 tomatoes coarsely chopped
- 1 zucchini cut into chunks
- 2 tablespoons capers undrained
- 3 cloves garlic minced
- 1 teaspoon dried basil or 1 tablespoon fresh basil leaves, torn
- 3 pounds boneless pork loin roast
Directions :
- Preheat oven to 400 degrees. In a small bowl, whisk together garlic powder, dried oregano, and salt and pepper to taste (I like 1 teaspoon salt and ½ teaspoon pepper). Stir in 2 tablespoons olive oil to form a paste and set aside.
- In a large bowl, add bell pepper, eggplant, onions, tomatoes, zucchini, capers, garlic, and basil. Drizzle with 2 tablespoons olive oil and toss to coat, then spread in the bottom of a deep roasting pan. Sprinkle with salt (I like 1 teaspoon).
- Pat pork dry with paper towels and rub all over with spice blend paste. Tie pork roast if desired. Nestle into the vegetables.
- Roast the pork until it is cooked through but still slightly pink in the center, about 1 ½ hours to 2 hours. An instant-read thermometer inserted into the pork should read 155 to 160 degrees. Stir the vegetables twice during roasting.
- Transfer the pork to a carving board, cover loosely with aluminum foil, and let stand for 10 minutes. Slice and arrange on a warmed platter. Surround with the vegetables and serve.
