Pork loin with mashed potatoes and zucchini

This is really a method rather than a recipe. If you are lucky enough to have time to give cooking your undivided attention for about 45 minutes, this dish will come together easily. I've made this dinner for 3 families in about the same amount of time (the potatoes took a bit longer to boil) so it's ideal for swapping. Here's what I did:

I preheated the oven to 450. I prepped the veggies, started boiling the potatoes, and set aside the zucchini. I put the pork in a foil-lined roasting pan (cleanup was so much easier!), seasoned it with some pepper, threw it in the oven, and set the timer to bake for 25 minutes. I went back to the zucchini, seasoned them with salt, pepper, and a basil seasoning I had in the cabinet, and tossed them with a bit of olive oil...I didn't measure but drizzled it in till the veggies were lightly coated. I arranged them in a single layer on a baking sheet and into the oven they went. These only took about 15 minutes to cook. I cut the zucchini into half-moons; next time I won't cut them into such small pieces...they char easily. While all that was cooking up in the oven I made the sauce for the pork. I actually have a recipe for it, and it's supposed to be a chicken glaze. I have no idea where I got the recipe from.

1/3 c apricot preserves
1 Tbls. dijon mustard
1/4 tsp. garlic powder (I think I used even less)
2 Tbls. ketchup
2 tsp. chopped ginger (I didn't use this...I don't like ginger).

Heat and stir over medium heat till the preserves have "melted" and the sauce all comes together. If you want to use it as a glaze you don't need to heat it.

When the veggies and pork are done usually the potatoes are about done. Drain and make your mashed potatoes. I use sour cream, garlic powder, pepper and chicken granules to season my potatoes. I eyeball everything and have absolutely no clue how much of anything I add in. Sometimes I add too much, other times too little. It never tastes exactly the same each time I make them. I've also been using gold-fleshed potatoes...I just think there's something about the color, texture, and flavor of them. By then the pork will have rested and voila! Dinner.

Not crazy about zucchini? Want to mix it up? I've also done roasted broccoli with minced garlic, and roasted asparagus too. They take closer to 20 minutes to cook up. If I'm going to turn on my oven I'm going to get full use out of it!