Ingredients
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4 -5 lbs boneless rolled pork loin roast
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3 cloves garlic, crushed
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3 tablespoons olive oil
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2 teaspoons chopped fresh thyme
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2 teaspoons fresh rosemary, crushed
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1/2 teaspoon salt
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1 medium sweet potato, peeled and quartered
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1 turnip, peeled and quartered
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2 carrots, scraped and quartered
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2 parsnips, peeled and quartered
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1/2 teaspoon salt
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1/4 teaspoon pepper
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2 tablespoons oil
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1/4 teaspoon pepper
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1 medium baking potato, peeled and quartered
Instructions
- Roast: Place roast on rack in a roasting pan.
- Rub crushed garlic over roast.
- Brush roast with olive oil, sprinkle with herbs.
- Cover and refrigerate for at least two hours.
- Sprinkle roast with salt and pepper.
- Bake at 500º for 15 minutes.
- Reduce heat to 325º and bake for an hour longer or until 160º on meat thermometer.
- Vegetables: Combine all ingredients in a ziplock bag, toss well.
- Place Vegetables around pork after you have reduced the heat to 325º.
- Bake until roast is done.
- Serve with the pan juices.