These are simply delicious for a Sunday meal and promise many leftovers there after. Although the initial price may seem a bit high for frugal chefs, keep in mind all the extra meals you'll derive out of just one roast.
- 3 tablespoons olive oil
- 5 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon each dried basil, thyme and rosemary, crushed
1/2 teaspoon pepper
1 pork roast (4 to 5 pounds)
8 medium carrots, halved lengthwise
2 medium onions, quartered
In a small bowl, mix oil, garlic and seasonings; rub over roast. Arrange carrots and onions on the bottom of a 13x9-in. baking pan. Place roast over vegetables, fat side up.
Refrigerate, covered, 1 hour.
Preheat oven to 475°. Roast 20 minutes.
Reduce oven setting to 425°. Roast 30-40 minutes longer or until a thermometer reads 145° and vegetables are tender. Remove roast from oven; tent with foil. Let stand 20 minutes before slicing.