1 (4 to 5 lb.) pork loin roast
Salt & pepper
4 cloves garlic, minced
garlic and onion powder, for sprinkling
salt and pepper
3 potatoes, pared and quartered
3 to 4 carrots, pared and cut into sections
4 to 6 small white boiling onions
1 can cream of mushroom soup
1 tbsp. white wine

Rub roast with salt, pepper and garlic. Sprinkle lightly with garlic powder, onion powder, salt and pepper.

Wrap in heavy foil, sealing well. Bake at 325°F degrees for 1 hour. Open foil, add potatoes, carrots, onions, soup and white wine. Re-seal carefully, bake for 1 hour longer or until internal roast temperature reaches 155°F.

Open foil the last 20 minutes of baking to brown. Close foil and allow roast to rest outside of oven for 20 minutes before carving.