Roast Pork With Vegetables

We modified this recipe from the book’s “Smoked Loin of Pork” recipe. This was the first time I’ve ever used a roasting bag, and having done so, I really don’t know why it took me so dang long.  The recipe we had called for a 2lb Smoked pork loin, but I was not willing to fork over the $$$ for that – especially if there was a chance I wasn’t going to like the dang thing. (Though I’m not entirely sure why I was worried, we have never been unhappy with anything from this cookbook)

Preheat oven: 390 degrees (I think this oddity is due to a Celsius conversion)

Put your oven rack to the lowest position

Ingredients:

1lb Baby Carrots, halved

1 Onion, halved and sliced

1 lb Potatoes, peeled

4 tbsp Oil

Salt, Pepper and any other seasonings you like. (I used Basil, Sage, garlic powder and Cumin)

2 lb Pork Roast

2 Bay Leaves

1/2 bunch Parsley

3/4 cup Vegetable Stock

Tools:

Roasting Bag

Sheet Tray

Directions:

Prepare Roasting Bag according to package directions (mine called for a tbsp of flour shaken about to prevent sticking. Set aside with sheet tray.

Fry potatoes in large pan with oil, turning regularly. After seven minutes, add carrots and onions and season with salt and pepper.

Put Vegetable Mixture in bottom of prepared roasting bag on sheet tray. Sprinkle Pork roast with generous amount of salt, pepper and other spices and place on top of vegetables in roasting bag. Add bay leaves and half of parsley. Pour in vegetable stock and close the roasting bag according to the package instructions. Cut a few slits for venting in the top of the bag.

Place sheet tray (with roast) on lowest rack of the oven, cook for 40 minutes.