PORK TENDERLOIN (CRYOVAC) ROAST Recipe

Slow roasted, savory pork roast says, "Happy New Year," any time of the year.

This no-fuss, "one-pot" recipe will feed a dozen family and friends. You'll hear, "moist, tender, melt-in-your-mouth, marshmallow consistency," compliments all New Year's day long. Just get out Grandma's large roaster pan w/ cover, and start assembling these straight-forward ingredients. There will be plenty of juices left over for gravy, too!

Ingredients:

6-8 lb. - Fresh Pork Tenderloin (Cryovac) Cut
3 cups - Carrots, Chopped
3 cups - Potatoes, Chopped
3 cups - Onions, Chopped
2 tsp - Salt
1 tsp - Black Pepper
2 tsp - Garlic Powder
2 tbsp. - Olive Oil
Parsley Flakes
Rosemary Leaves
6-8 - Garlic Cloves, Minced
Water

Preparation:

Pre-heat an oven to 325°F.

Chop carrots, onions and potatoes and make a bed of them in the bottom of a large roaster pan.

Rub olive oil over the entire pork roast, then, rub the pork roast with salt, black pepper and garlic powder.

Lay the roast over the vegetable bed.

Sprinkle the roast with fresh rosemary and parsley leaves, and, minced garlic.

Add 1/2 cup to a cup of water to the bottom of the roaster.

Cover and slow roast for about two hours or until a meat thermometer placed deep in the middle of the pork roast reads steady at 170°F and vegetables are tender.

Check pan occasionally and add a little water, as necessary, to avoid drying out.