Pork Loin with Roasted Vegetables.
Buy a center cut-pork loin (boneless is best).
Heat up butter in a pan and brown all sides of pork loin (1 or two minutes each side). Afterward (browning), pour some red wine into the saucepan and swirl it around to catch what's on the pan. Place pork and all the juices into a roasting pan with a cover. Ideally, line the pan with parchment paper first. Preheat oven to 375 degrees. On the stove saute green onions and brown mushrooms and a little garlic in butter with salt and pepper and add a 1/2 cup of vegetable broth (from stock) to it at the end. Simmer, then turn off. Add this mixture and some rosemary if you have it to the pork chops in their pan. Add diced potatoes and carrots, parsnips or leeks--salt and pepper lightly and add some dots of butter on top of them. Roast with cover on (marinating once in a while, if you like) for an hour to an 1 1/2 hours. Check occasionally to see that there is still plenty of liquid. If it evaporates, add another 1/2 cup vegetable stock.