Ingredients: 1 pork loin - can be pork tenderloin or regular pork loin (tenderloin costs more but the meat is much softer) 4-5 medium sized garlic cloves, minced (not whole garlics, just cloves) several sprigs fresh rosemary, washed and dried several sprigs thyme, washed and dried 3-4 medium sized sweet potatos, peeled and cut into chunks - try to make the chunks no larger than 2 1/2 inches square Balsamic vinegar Extra virgin olive oil Salt and pepper (I use pepper meddly, for pep, but you can use black pepper, or white pepper if you like it more robust) ---- 1. Preheat oven to 400 F 2. place pork loin in baking dish big enough to hold it and all the potato chunks and their juices. 3. cut little pockets into the pork loin, and stuff a little bit of garlic into each cut. Stuff the garlic into the pork loin as you cut into it - otherwise, you lose the cuts, and you don't want to make more cuts than you need to, or the meat will dry. For a loin thats about 1 foot long, I usually do about 4 cuts on top and 4 on bottom. Rub the remaining garlic into both sides of the meat. 4. Place sweet potato chunks all around the pork loin - arange it so that you can mix the potatos well and comfortable around the pork loin. You need to constantly work with them as you season the meat, since the seasonings go on the potatos as well. Note - the following steps must be done to both the top and bottom of the pork loin for proper seasoning. 5. Season the pork loin with salt and pepper, to taste. Season the sweet potato chunks to taste. 6. Drizzle the pork loin liberally with the olive oil, making sure you get all the meat covered with the oil. Do the same with the potatos. 7. Take the rosemary sprigs, peel off the rosemary leaves by pulling on the sprigs in the opposite direction of the leaf growth, and season the pork loin and potato chunks. I usually use about 5 or 6 sprigs of rosemary for a loin that's about 1 foot long. 8. Repeat #7, only this time with the thyme. 9. Drizzle the balsamic vinegar, liberally, onto the seasoned pork loin and the potatos. Mix the potatos around well, to ensure even coverage. Rub the pork loin with the balsamic vinegar to ensure proper coverage. 10. Find the side of the pork loin that has the most fat and place that side up - the side of the meat that has less fat should be the side the meat is laying on. The fat on top of the meat will melt as meat cooks, making a nice crust on top of the pork loin - looks gorgeous and tastes awesome, and it protects the meat from burning. Place in preheated oven and cook for about 40 minutes, depending on your oven. I use a conventional oven, so it takes a good 40 minutes in the center rack. You can try to cook this at 500 degrees for about 20 minutes, but regular pork loin doesn't cook as well at this high temperature. Low and slow seems to do this meat justice. I highly suggest cutting into the meat to ensure that it's fully cooked. But don't over cook it. This dish, tho extremely easy to prepare, can easily be ruined by over cooking - pork loin dries up if overcooked. Serve with your choice of sides. The sweet potatos taste GREAT baked in balsamic vinegar and olive oil with rosemary and thyme. Enjoy!