Mild Mediterranean Roasted Pork Loin with Sweet Potatoes and Green Beans

Preheat your oven to 400°F (200°C).

Wash and peel 1.5 lb of sweet potatoes, then chop them into 1-inch cubes. Wash 12 oz of green beans and trim off the stem ends.

Pat dry the 2.5 lb raw pork loin roast with paper towels. Do not wash the meat.

In a small bowl, whisk together 2 tbsp of olive oil, 1.5 tsp of dried oregano, 1.5 tsp of garlic powder, 1 tsp of onion powder, 1 tsp of salt, and 0.5 tsp of black pepper. Squeeze half of the lemon to get 1 tbsp of fresh lemon juice and stir it into the herb mixture.

Rub two-thirds of the herb mixture evenly over all sides of the pork loin. Place the pork loin fat-side up in the center of a large rimmed baking sheet.

In a mixing bowl, toss the cubed sweet potatoes with 1 tbsp of olive oil, 0.5 tsp of salt, and the remaining herb mixture. Scatter the sweet potatoes around the pork loin on the baking sheet.

Roast in the preheated oven for 25 minutes.

While the pork is roasting, toss the trimmed green beans with 1 tsp of olive oil and a pinch of salt in a bowl.

After 25 minutes of roasting, carefully remove the baking sheet from the oven. Turn the sweet potatoes with a spatula, then add the green beans to the baking sheet, spreading them out around the pork and sweet potatoes.

Return the baking sheet to the oven and roast for an additional 15 to 20 minutes, or until the pork loin reaches an internal temperature of 145°F (63°C) on a meat thermometer and the vegetables are tender.

Remove from the oven and transfer the pork loin to a clean cutting board. Let it rest for 10 minutes to lock in the juices.

Slice half of the pork loin (1.25 lb) into thin slices to serve for dinner tonight. Garnish the pork and vegetables with a squeeze of juice from the remaining half of the lemon and 2 tbsp of finely chopped fresh parsley.

Allow the remaining 1.25 lb of cooked pork loin to cool completely, then wrap it tightly and store it in the refrigerator for Day 3's pita bowls.