Roast Pork and Potatoes

By RobinPD

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

Preparation

Step 1

In a large bowl, combine the first six ingredients. Stir in 1/2 cup water; let stand for 3 minutes.

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.

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.