ROASTED GARLIC PORK SUPPER

This is a 2008 recipe from TOH. The recipe is from a lady in New York who said she first made it for a church retreat where it was a big hit.

2 whole garlic bulbs
2 tsp olive oil
1/2 tsp dried basil
1/2 tsp dried oregano
2 tbsp lemon juice
1 (4 to 5 lb) boneless pork loin roast
6 med red potatoes, halved
3 cups baby carrots
1 large sweet onion, thinly sliced
1 1/2 cups water
1 tsp salt
1/2 tsp pepper

Remove papery outer skin from garlic (she does not peel or separate cloves). Cut top off garlic heads, leaving root end intact. Brush with oil and sprinkle with basil and oregano. Wrap each bulb in heavy-duty foil. Bake at 425 degrees for 30-35 minutes or until softened. Cool 10 - 15 minutes. Squeeze softened garlic into a small bowl. Add lemon juice; mix well. Rub over the roast.

Place roast in a shallow roasting pan. Arrange potatoes and carrots around the roast. Pour water into the pan. Sprinkle meat and vegetables with salt and pepper. Cover and bake at 350 degrees for 1 1/2 hours. Uncover and bake 1 1/2 hours longer or until a meat thermometer reads 160 degrees, basting often. Cover and let stand 10 minutes before slicing.

Yield: 10-12 servings

file photo

Note: TOH file photo of this recipe.