Sauteing the onions, carrots, and pepper

This is a deceivingly simple dish that pleases all of the senses. Perfect for a family dinner, a small gathering, or great to make for one person (the leftovers will be just as flavorful the next day), this pork and vegetable dish is an aromatic, colorful, protein and nutrient-rich meal.

Ingredients (for 4 small servings): 1 yellow onion, a couple large carrots sliced in half and then lengthwise, 1 or 2 red or yellow bell peppers cut into strips, 2 pork loins (tenderloin or other loin), olive oil, a dash of fresh rosemary (or a smaller dash of dried rosemary), salt and pepper

Preheat the oven to 350 degrees. Heat a large skillet over medium heat. Drizzle a little olive oil into the pan. Cut the onion in half, then, with the flat side face-down on the cutting board, slice the onion  lengthwise. When the oil is hot, toss the onion into the pan. Let the onions cook down a bit so that they release their juices and become tender. Once tender, toss in the carrot and pepper strips. Stir occasionally. Cook until the vegetables are just tender. Put them in a baking dish and cover with aluminum foil to keep warm.

Season the pork loins with salt, pepper, and a little rosemary. Drizzle the pan with a little more oil, and put the loins in the hot pan. Cook until each side is golden, a few minutes on each side.

Sauteing the loins until their golden on the outside

Put the loins in the bottom of the baking dish that you had put the vegetables in. Place the vegetables on top of the loins, and roast for about 20 minutes, until the loins are cooked through. Make sure not to overcook them as that will dry them out and they will be very tough.

Wrap the loins in foil for a few minutes after you take them out of the oven. This is a molto importante step, as it helps keep all of the juices in. If you do not wrap them tightly in foil, all of the juices will run out as soon as your knife cuts into the loin, and the pork will be dry, tough, and flavorless.

Once rested, cut the loin on its bias and serve each plate with a heap of vegetables. Drizzle on any excess juice from the roasting pan. Buon appetito!