Incredible Boneless Pork Roast With Vegetables

I usually do most of my meats in the crockpot...just seems easy and it's done at the end of the day when you want it. BUT this is definitely worth doing in the oven. The flavour is so yummy! I got this recipe from Food.com By Iron Chef Nicole you can find it Here. 

Ingredients

4-5 lbs boneless pork loin

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp parsley

1 tbsp rosemary (fresh or dried)

1 tbsp seasoning salt

1 tbsp olive oil

1 tsp black pepper

10 fresh garlic cloves, chopped

5-6 yukon gold potatoes, quartered

8-16 ounces baby carrots

1 large Spanish onion, quartered

1 (8 oz) can beef broth

Directions

1. Place pork loin fat side down in a 9x13 pan or roaster and arrange vegetables around it. 

2. In a small bowl mix garlic powder, onion powder, seasoning salt and black pepper until combined and rub it onto the port (top only, not the bottom)

3. Sprinkle the parsley and rosemary on top, and then the garlic. Drizzle the olive oil over top of the pork. I highly recommend using some of the seasoning on the vegetables as well. 

4. Add beef broth from the corner, do not pour over the pork. Place foil, over the pork leaving a tiny vent on the side. Cook on 325 for 2 1/2 hours. Midway through rotate the pork so it is fat side up and replace the foil so it is covered again. 

5. After its done take the foil off and put the broiler on HIGH (I used LOW setting and it was good). Flip the pork again to meat side up and broil for 10 mins. You will do this twice (meat side up , 10 mins, fat side up 10 mins, and then meat side up one last time for 10 mins) for a total of 30 mins. You many need a few mins longer depending on your oven. Just look to see how browned it's getting. 

6. let meat rest for 30 mins.

7. Enjoy! The vegetables will have an incredible flavour and so will the meat. 

8. You can add more veggies but you will need a bigger roaster. 

9. You can make gravy with the drippings to kick it up a notch.