Made this for dinner one Sunday night. I have so much food in the freezer I could eat for a year and never go to the store. I believe I got this habit from my MOM, she did the same thing and I can remember as a kids I would always ask her ..."gee Mom why do you have so much food?? Her reply was always the same, ya never know when you won't be able to go food shopping and what if company dropped in, you'd always have food to make". I would say now, pure logic.
This meal goes together quickly and not much fuss. Make the marinate.
put meat (that has salt and pepper both sides) in a plastic bag, pour the marinate over pork and refrigerate about an hour or you could do over night if you have the time and have planned ahead. Cook your potatoes and carrots for about 12 minutes, drain and set aside.
put dry spices, garlic, lemon juice , zest, olive oil s & P in a blender or magic bullet and blend til you get a nice smooth texture.
3 lbs boness pork loin
5-6 russet potatoes
4 large carrots
6-7 cloves garlic
zest of 1 lemon
juice from lemon
2 heaping TBL oregano
1/4 tsp thyme
1/3 cup olive oil
salt and pepper.
Remove meat from bag, put in roasting pan and bake at 350° for about an hour. Add the potatoes and carrots after that hour and cook for another 45 minutes or so, until veggies are tender and meat is 145° internal temp. Use a meat thermometer to always make sure you meats are cook properly. I use the one with the probe and little counter thing that goes off when the meat is ready. Let it rest at least 20 minutes, carve and serve. You could make a pan gravy if you wanted from the drippings. I put the information for that below.
**Pan gravy** Use the dripping from roast and add a little water, stir then add some chicken stock or more water . Make a slurry of corn starch or flour using water and dry mix. Add to pan dripping and cook until it thickens. Add salt and pepper to taste. Serve over meat is desire.
Thanks for stopping by, have a great week and Always Remember to Find the Time to Do ALL the Things You L♥ve.