Lemon Pork with Roasted Potatoes and Eggplant

* adapted from Donna Hay Magazine

2 Center Cut Boneless Pork Loins
Olive Oil for brushing
6 slices of Pancetta
4 sprigs of Thyme
4 Red Potatoes, quartered
3 baby Eggplant, halved (original recipe calls for 8 3/4 oz cherry tomatoes)
4 cloves of Garlic
2 TBS of olive oil, extra
Sea Salt and Cracked Black Pepper
zest of one Meyer Lemon

Preheat the oven to 400. Brush pork with oil, top with pancetta and thyme. Set aside.

Place the potatoes, garlic, extra oil, salt and pepper in a baking dish and toss to coat. Roast for 20 minutes. Add the pork an and eggplant and top with salt, pepper and lemon zest. Cook for a further 20 minutes or until the pork is cooked through and the vegetables are golden.