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- 2 Whole garlic Bulbs
- 2 Teaspoons olive oil or vegetable oil
- 1/2 Teaspoon Dried basil
- 1/2 Teaspoon oregano
- 2 Tablespoons lemon juice
- 1 Boneless Pork Loin Roast (4 to 5 Pounds)
- 6 Medium red potatoes Quartered
- 3 Cups Baby carrots
- 1 Large Sweet Onion, Thinly Sliced
- 1 1/2 Cups water
- 1 Teaspoon salt
- 1/2 Teaspoon pepper
Remove Papery Skin From garlic do Not Peel or Separate Cloves. Cut Top Off garlic Heads, Leaving Root End Intact. Brush With oil. Sprinkle With basil And oregano. Wrap Each Bulb in Heavy Duty Foil. Bake at 425 For 30-35 Minutes. Until Softened. Cool For 10-15 Minutes Squeeze Softened garlic Into Small Bowl. Add lemon juice ;mix Well. Rub Over Roast. Place Roast in a Shallow Roasting Pan. Arrange potatoes, carrots And Onion Into Pan. Sprinkle Meat And Vegetables With salt And pepper. Cover And Bake at 350 For 1 1/2 Hours Uncover; Bake 1 1/2 Hours Longer or Until a Meat Thermometer Reads 170 Degrees Basting Often. Cover And Let Stand For 10 minutes Before Slicing. Yield 10-12 Servings.
This is Excellent.