A moist pork loin roast covered in fresh herbs and seasonings.
Preheat oven to 425. Cut up onion, carrot, and celery. Place at the bottom of a shallow roasting pan. Combine rosemary, thyme, parsley, sage, garlic powder, onion powder, salt, and pepper in a small bowl. Pour in olive oil. Mix until herbs are coated. Place the roast on top of the vegetables in the pan. Pour the herb mixture over the roast. Making sure the entire top is covered. Add a Tablespoon of water to the bottom of the roasting pan. Bake in the oven for 15 minutes. Lower the oven temperature to 350. Bake for 45-50 minutes more, or until the internal temperature of the roast is 145-150. Remove the roast from the oven and let sit for 20 minutes. Cut and serve.