Click on a category to see more recipes in this category
Ingredients
1 (4 to 5 lb) Boneless pork roast
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 Tablespoon parsley
1 Tablespoon rosemary (fresh or dried)
1 Tablespoon seasoning salt
1 Tablespoon extra virgin olive oil
1 Teaspoon black pepper
10 Fresh garlic cloves, chopped
5 to 6 Yukon gold potatoes, quartered
1 Pound carrots, cut into 1 1/2" pieces
1 Large Spanish onion, quartered
1 (8 oz) Can beef broth (MUST BE BEEF)
Instructions
Place pork loin fat side down in a 9" x 13" pan and arrange vegetables around it.
In a small bowl mix garlic powder, onion powder, seasoned salt and black pepper until combined and rub it onto the pork (top only, not the bottom).
Sprinkle the parsley on top, and then the garlic. Drizzle the olive oil over top of the pork. Season the vegetables as well, just sprinkle all of the same dry seasonings over top.
Add beef broth into one of the corners of the pan, do not pour over pork. Place foil, slightly vented, over the pork, and fitting the pan. Cook it on 325�F for 2 1/2 hours. Midway through rotate the pork so fat side is up and replace the foil.
After its done take the foil off and put the broiler on LOW. Flip the pork again to meat side up and broil for 10 minutes. You will do this twice (meat side up, 10 minutes, fat side up 10 minutes, and then meat side up one last time for 10 minutes.) for a total of 30 minutes, check to ensure it is browned.
Let meat rest for 30 minutes before carving.