Most Tender Pork Loin Roast Ever Good

By foodiva

Ingredients

• 1 (2 1/2 lb) pork loin roast
• 1 small onion, thinly sliced
• 1 1⁄2 tablespoons italian seasoning
• 1 ⁄4 teaspoon crushed red pepper flakes
• 1 (14 1/2 ounce) can beef broth
• 1 ⁄8 teaspoon pepper
• 1 bay leaf
• 1 lb fresh baby carrots
• 8 small red potatoes, quartered
• 1 tablespoon water
• 4 teaspoons cornstarch
• I marinated with some soya sauce, sherry, garlic and slices of macintosh apples.
• Used 1 can campbells beef stock.

Details

Servings 1
Preparation time 15mins
Cooking time 165mins
Adapted from food.com

Preparation

Step 1

Make 6 horizontal cuts down center of roast 3x3". Stuff each cut with a slice of onion, reserving remaining onion. Better to slice right through or may not completely cook.

Place roast in ovenproof dutch oven. Sprinkle with seasonings. Pour broth around roast.

Place remaining onion slices, pepper, bay leaf, carrots, and potatoes around roast.

Cover bake at 325°F for 2 1/2 hours.

If desired, bring pan juices to boil; boil 10-12 minutes or till reduced to half. Discard bay leaf. In a small bowl combine water and cornstarch. Blend till smooth. Add pan juices. Cook, stirring till mix is bubbly and thick.