Preheat your oven to 200°C (400°F).

Place the potato chunks in a large roasting pan.

Drizzle the potatoes with 1 tablespoon of the olive oil and sprinkle with half of the salt and pepper. Toss to coat.

Nestle the pork loin among the potatoes in the roasting pan.

Rub the remaining 1 tablespoon of olive oil over the pork loin and sprinkle with the remaining salt and pepper.

Add the tomato wedges and any optional onion quarters to the roasting pan.

If using, sprinkle the dried herbs over the pork and vegetables.

Roast in the preheated oven for 50-60 minutes, or until the pork is cooked through (internal temperature of 63°C or 145°F for medium-rare, or longer for well-done) and the potatoes are tender and golden.

Let the pork rest for 10 minutes before slicing.

Serve sliced pork alongside the roasted potatoes, tomato, and onion (if used).