When the cold weather hits New York, my oven flicks on for hearty roasts (with veggies!!).

Start this meal off with a nice sized piece of boneless pork loin. What you don’t eat for dinner will make a fabulous lunch for work tomorrow.. think fall salad: arugula and spinach with leftover roasted potatoes and pork slices on top!

Create a marinade with 1/4 cup balsamic vinegar and 1/4 cup of POM Wonderful pomegranate juice, a sprig or two of chopped fresh thyme and a few turns of fresh milled black perrer. Cover the loin with the marinade and marinate for as long as possible, making sure to turn it once during sitting.

Preheat the oven to 350 , place the pork loin in a roasting pan, no rack, pile the potatoes all around the pork and then place it in the oven… and wait. Reserve the marinade for the reduction.

Cooking time will vary considerably depending on the size of your pork loin, anywhere from an hour to two.  How to tell if the hunk of meat is done? Stick a food thermometer in it. Pork cooked to juicy medium-rare perfection is a mathematical equation. Bring the internal temperature of the meat to 145 degrees, remove from over, cover for a few minutes, then slice and serve (check out this site for pork info).

This dish is served with haricot vert that have been steamed and then pan fried with a tad of olive oil and chopped fresh garlic.

For the reduction… simply heat the leftover marinade in a hot skillet until the liquid reduces by half. Spoon a little on to the plate and place the pork loin slices top, accompany the dish with the roasted potatoes, haricot vert and enjoy!