Ingredients:
3 Tbsp. olive oil
5 garlic cloves, minced
1 tsp. each dried basil, thyme and rosemary, crushed
1 tsp. salt
1/2 tsp. Italian seasoning
1/2 tsp. pepper
1 boneless pork loin roast (3-4 lbs.)
8 medium carrots, halved lengthwise
2 medium onions, quartered
Directions:
In a small bowl, mix oil, garlic and seasonings; rub over roast. Arrange carrots and onions on the bottom of a 9x13 baking pan. Place roast over vegetables, fat side up. Refrigerate, covered, 1 hour.
Preheat oven to 475 degrees. Roast pork loin for 20 minutes.
Reduce oven setting to 425 degrees. Roast 30-40 minutes longer or until a thermometer reads 145 degrees and vegetables are tender. Remove roast from oven; tent with foil. Let stand 20 minutes before slicing.
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