Roast pork, center loin cut, about 5-6 pounds, enough to feed 6-10 people. (Ask the butcher to saw through the bone at the bottom of the roast so that you can stuff it.)

Fresh parsley
Garlic
Parmesan cheese
Salt & pepper
Potatoes

Set oven temperature at 375 degrees. Stuff the bottom of the roast with slivers of garlic, chopped parsley, a generous sprinkling of cheese and salt and pepper. Place on the bottom of a roasting pan from which the rack has been removed. Cover the pan and roast for an hour and a half, until the meat is juicy. Remove the cover and brown for about 20 minutes to a half hour. Add 1 cup of water. Put the cover back on and lower the heat to 350 degrees. Cook until you have a nice, brown liquid in the bottom of the pan.

Peel enough potatoes to feed the crowd. Cut into chunks and place around the roast in the liquid. Cook uncovered, turning once during the cooking. You will have to add a little water. The bottom of the pan should always remain juicy.

The roast should take about 3 1/2-4 hours in all. The potatoes will not get crunchy as in most roasting but will be moist, brown and flavorful. I always serve this with warm applesauce.