Ingredients
3 tablespoons olive oil5 garlic cloves, minced1 teaspoon salt1 teaspoon each dried basil, thyme and rosemary, crushed1/2 teaspoon Italian seasoning1/2 teaspoon pepper1 boneless pork loin roast (3 to 4 pounds)8 medium carrots, halved lengthwise2 medium onions, quartered
Preparation
In a small bowl, mix oil, garlic and seasonings; rub over roast. Arrange carrots and onions on the bottom of a 13x9-in. baking pan. Place roast over vegetables, fat side up. Refrigerate, covered, 1 hour.
Preheat oven to 475°. Roast the pork for 20 minutes.
Reduce oven setting to 425°. Roast until a thermometer reads 145° and vegetables are tender, 30-40 minutes longer. Remove roast from oven; tent with foil. Let stand 20 minutes before slicing.
