2 sprigs rosemary, stems removed and rough chopped
2 sprigs oregano, stems removed and rough chopped
12 springs thyme, leaves removed and stems discarded, divided
4 oz crumbled goat cheese
Preheat oven to 425°F.
On a foil-lined baking sheet, toss beets and celery root with honey, 2 Tbsp water, 1 Tbsp olive oil, salt, and pepper. Arrange in single layer. Break butter into small pieces and scatter over evenly. Wrap a second piece of foil loosely overtop tucking in edges to create a packet. Transfer to baking sheet to oven and steam until they begin to soften, about 10 minutes.
While veggies steam, season pork on both sides with salt and pepper, then rub both sides with rosemary, oregano, and thyme. Set aside to marinate 10 minutes or overnight in fridge.
After 10 minutes, remove top piece of foil from veggies and continue baking until soft and golden, about 15 minutes more.
Heat 1 Tbsp olive oil in medium pan over medium heat. When shimmering, add pork and cook until brown and cooked through, about 5 minutes per side depending on thickness.
Divide veggies among plates and sprinkle over crumbled goat cheese. Serve alongside the pork.
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