1 (3 to 3 1/2 lb.) boneless pork loin roast(I use any kind of pork roast that is a good buy)
4 cloves garlic, halved
1 large onion
1 T. olive oil
1 to 2 T. dried Italian seasoning
1 tsp. coarsely-ground pepper
1 tsp salt
How to Cook it:
Heat up a Large Pot with some olive oil. Cut 8 small slits in roast at
2-inch intervals; insert garlic clove halves deep into slits. Brush olive oil
evenly over roast, and sprinkle with Italian seasoning and pepper.
When oil in pot is hot, place roast in the pot and let it sear on all sides
Then once it's good and browned I add an onion sliced or diced
cook till those are tender. Then I add about a quart of water and let simmer for a couple
hours to cook the water down and simmer everything.
Once the roast is falling apart tender I make sure I have enough pan juices to make a good old
Serve with beautiful Mashed Potatoes and a salad or vegetable.
You can also add carrots to the roast about 30 minutes prior to Finishing your roast if you want roasted carrots with this delicious dinner.
The Flavor is fantastic all together.
To make Gravy, heat your pan juices (you need about 4 cups of juices, if you don't have this much you can add some vegetable or chicken broth cubes or boxed in the pan heat up till bubbly and add about 2 Tablespoons of Cornstarch in a small bowl of 1/2 cup of cold water, mix your cornstarch till a thin creamy sauce, then when your juices are bubbly slowly stir the hot mixture and pour in the cornstarch mixture and KEEP STIRRING, this is important to make a good creamy smooth gravy.