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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Meet the Cook: We used to raise our own hogs. This recipe was given me by a fellow farmer who also had pork on the dinner table a couple of times a week. I'm a dietitian at the local VA hospital. Cooking, of course, is one of my top pastimes! My husband and I have four children and one grandson. -Denise Collins, Chillicothe, Ohio Ingredients:
1 envelope onion soup mix |
2 garlic cloves, minced |
1 tablespoon dried rosemary, crushed |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon ground cloves |
3 cups water, divided |
1 bone-in pork loin roast (4 to 5 pounds) |
2 to 3 pounds small red potatoes, cut in half |
1-1/2 cups sliced onions |
Directions:
1. In a large bowl, combine the first six ingredients. Stir in 1/2 cup water; let stand for 3 minutes.
2. Place roast, fat side up, on a greased rack in a roasting pan. Pour remaining water into the pan. Combine potatoes and onions; spoon around the roast. Brush vegetables and roast with seasoning mixture.
3. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160° and potatoes are tender. Baste and stir potatoes occasionally. Tent with foil if browning too fast. Thicken juices for gravy if desired. Let stand 10 minutes before slicing. Yield: 8-10 servings.
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