2 whole garlic bulbs
2 tsp. olive or vegetable oil
1/2 tsp. dried basil
1/2 tsp. dried oregano
2 tbsp. lemon juice
1 boneless pork loin roast
6 medium red potatoes, quartered
3 c. baby carrots
1 large sweet onion, thinly sliced
1 1/2 c. water
1 tsp. salt
1/2 tsp. pepper

Remove papery outer skin from garlic. (Do not peel or separate cloves.) Cut top off garlic heads, leaving root end intact. Brush with oil. Sprinkle with basil and oregano. Wrap each bulb in heavy-duty foil.

Bake at 425°F for 30 to 35 minutes or until softened. Cool for 10 to 15 minutes. Squeeze softened garlic into a small bowl. Add lemon juice and mix well. Rub over the roast. Place roast in a shallow roasting pan. Arrange potatoes, carrots and onion around roast. Pour water into the pan. Sprinkle meat and vegetables with salt and pepper. Cover and bake at 350°F for 1 1/2 hours, uncovered.

Bake 1 1/2 hours longer or until or until meat thermometer reads 160°F. Baste often. Cover and let stand for 10 minutes before slicing.