5 lb. pork loin roast
1 clove garlic
12 peeled or unpeeled sm. potatoes
12 peeled sm. carrots
12 sm. white onions
Salt and pepper

Rub roast with garlic clove and place roast in open roasting pan, fat side up. Roast in slow oven (325 degrees) for 3 hours. Then add vegetables around meat in pan and continue to roast for another 1 1/4 hours or until meat is done. Turn vegetables occasionally during this period. Add salt and pepper to taste.

(Suggestion: Have butcher de-bone roast and tie into roll. This makes for easier cutting. Goes well with Ocean Spray cranberry/orange relish and/or any chutney as condiments.)