Pork Roast with Carrots and Potatoes

Ingredients

• Pork loin, whole

  Fresh, separable lean and fat, raw

  3 lb or 1.36kg

• Garlic powder

  Spices

  1 tbsp or 10g

• Onion powder

  Spices

  1 tbsp or 7g

• Parsley

  Spices, dried

  1 tbsp or 2g

• Rosemary

  Spices, dried

  1 tbsp or 3g

• Salt

  Table

  1 tsp or 6g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Pepper

  Spices, black

  1 tsp or 2g

• Garlic

  Raw

  10 clove or 30g

• Potato

  Flesh and skin, raw

  6 Potato small or 1.02kg

• Carrots

  Raw

  1 ½ cup strips or slices or 183g

• Onions

  Raw

  1 large or 150g

• Beef broth or bouillon canned soup

  Ready-to-serve

  1 cup or 240g

Directions

1. Preheat the oven to 325° and set a rack in the center position.
2. Place the pork loin in a 9×13-inch roasting pan, ideally fat side up. Arrange the quartered potatoes, carrot pieces, and onion around the pork in a single layer.
3. In a small bowl, combine the garlic powder, onion powder, dried parsley, dried rosemary, salt, and black pepper. Rub most of the mixture over the pork and sprinkle the remainder over the vegetables.
4. Scatter the chopped fresh garlic over the vegetables and pork, then drizzle everything with the olive oil.
5. Pour the beef broth into a corner of the pan (avoid rinsing the rub off the pork). Cover the pan tightly with foil, venting one small corner.
6. Roast for about 2½ hours, rotating the pan halfway through, until the vegetables are tender and the pork reaches about 135–140° in the center.
7. Uncover and broil on high just until the top is well browned, 5–10 minutes, rotating the pan as needed and watching closely to prevent burning.
8. Transfer the pork to a board and tent loosely with foil; rest 15–20 minutes before slicing. Toss the vegetables with the pan juices and serve alongside.