Sunday Recipe: Rosemary Pork Loin, Sweet Potatoes, Carrots, and Celery

This one is from Laura Ro.
1 lean pork loin
3 sweet potatoes
6 carrots
6 stalks of celery
Fresh rosemary
4-5 lemons
Olive oil
Ground black pepper
Preheat oven to 400.
Clean and prepare pork loin. Rub with rosemary and sprinkle with black pepper. Place in large roasting pan.
Clean and cube sweet potatoes. Cut up carrots and celery. Arrange vegetables around the pork loin. Squeeze three lemons over pork loin and vegetables and drizzle with olive oil. Sprinkle vegetables with paprika and cayenne pepper.
Bake uncovered in oven for approximately 1 hour basting  2-3 times. (Optional: Add cranberries with 15 minutes left)

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