Pork Roast with Roasted Vegetables

prep time:: 30 minutes
total time:: 3 hours 30 minutes

Makes 8 generous servings

This is my very favorite meal. I love making this on a Sunday afternoon. The whole house smells wonderful. Don’t worry about making too much, the leftovers are fabulous.

ingredients

1 large boneless pork loin roast, about 6 lbs, tied.
2-3 Tablespoons of Lawry’s Seasoned Salt.
10 to 12 potatoes, cut into quarters
3 large onions, peeled and cut into quarters
1 lb of baby carrots
2 cups of wine or chicken stock
Olive oil
Salt and Pepper

directions

1
Preheat the oven to 325°.
2
Rub the pork roast with the Lawry’s Seasoned Salt, set aside.
3
In a large Roasting pan, add the vegetables. Drizzle with olive oil and season with salt and pepper. With your hands toss the vegetables until the vegetables are evenly coated.
4
Put a rack over the vegetables and place the pork roast on the rack, fat side up.
5
Bake for about 30 minutes a pound, After about an hour, add half of the wine or stock, and stir the vegetables. 1 hour later, add the remaining liquid and stir the vegetables.
6
Bake for about 3 hours or until the meat thermometer reads 165°.
7
Cover with foil and let stand for 15 minutes before slicing.