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     Title: Italian Pork Loin
Categories: Pork, Vegetables, Herbs
     Yield: 8 Servings

     3 tb Olive oil
     5 cl Garlic; minced
     1 ts Salt
     1 ts Dried basil; crushed
     1 ts Thyme; crushed
     1 ts Rosemary; crushed
   1/2 ts Italian seasoning
   1/2 ts Pepper
     4 lb Pork loin roast; boneless
     8 md Carrots; halved lengthwise
     2 md Onions; quartered

 In a small bowl, mix oil, garlic, and seasonings; rub over roast.
 Arrange carrots and onions on the bottom of a 13x9" baking pan.
 Place roast over vegetables, fat side up. Refrigerate, covered,
 1 hour.

 Set oven @ 475°F/246°C. Roast the pork for 20 minutes.

 Reduce oven setting to 425°F/218°C. Roast until vegetables are
 tender, 30 to 40 minutes longer. Remove roast from oven; tent with
 foil. Let stand 20 minutes before slicing.

 Recipe by Kim Palmer, Kingston, Georgia

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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