Ingredients

Rolled boneless pork roast (mine was 1.3kg-3 lbs)
Onions – sliced thick (2)
Carrots (bag of small)
2 cloves garlic – slivered
Additional garlic – few cloves unpeeled to include with the roast, and a coupe of cloves minced for the mushrooms
Salt and peppers
Rosemary, or whichever other spices you like... it's really to taste.
1/2 cup each of white wine and water

Heat over at 450.

 

The Prep...

1. Place slices of onions in bottom of pan/pot.

2. Add unpeeled garlic cloves.

3. Place roast on top, add garlic slivers by making slits in roast. Put lots of it for flavour.

4. Add carrots around roast.

5. Add wine and water mixture.

6. Salt and pepper... lots of it.

7. Sprinkle rosemary over everything if you have some. 

Baking...

Place in oven.

After 10-15 minutes, lower heat to 350 and cook uncovered for 1 hour and 20 minutes.

Remove, tent, and let stand for 10 minutes.

Make a gravy (whichever you like), slice pork thick, and put gravy over everything.

 

Our meal was served with green beans, mushrooms, and sweet potato.

 

Compliments to Chef Aline!