Pork Roast with Carrots and Potatoes

Ingredients

• Pork loin, whole

  Fresh, separable lean and fat, raw

  3 lb or 1.36kg

• Garlic powder

  Spices

  1 tbsp or 10g

• Onion powder

  Spices

  1 tbsp or 7g

• Parsley

  Spices, dried

  1 tbsp or 2g

• Rosemary

  Spices, dried

  1 tbsp or 3g

• Salt

  Table

  1 tsp or 6g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Pepper

  Spices, black

  1 tsp or 2g

• Garlic

  Raw

  10 clove or 30g

• Potato

  Flesh and skin, raw

  6 Potato small or 1.02kg

• Baby carrots

  Baby, raw

  1 ½ cup or 369g

• Onions

  Raw

  1 large or 150g

• Beef broth or bouillon canned soup

  Ready-to-serve

  1 cup or 240g

Directions

1. Preheat the oven to 325°F.
2. Place the pork loin, fat side down, in a 9 x 13-inch pan and arrange the quartered potatoes, baby carrots, and onion around it.
3. In a small bowl, mix the garlic powder, onion powder, parsley, rosemary, salt, and black pepper.
4. Rub the spice mixture over the pork and sprinkle it over the vegetables.
5. Sprinkle the chopped garlic on top and drizzle with olive oil.
6. Pour the beef broth into one corner of the pan, avoiding the pork. Cover with vented foil and cook for 2.5 hours, rotating the pork halfway through.
7. Remove the foil and broil on high, flipping the pork every 10 minutes for a total of 30 minutes, until browned.
8. Let the meat rest for 30 minutes before serving.

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