Most Tender Pork Loin Roast Ever

• 1 (2 1/2 lb) pork loin roast
• 1 small onion, thinly sliced
• 1 1/2 tablespoons italian seasoning
• 1/4 teaspoon crushed red pepper flakes
• 1 (14 1/2 ounce) can beef broth
• 1/8 teaspoon pepper
• 1 bay leaf
• 1 lb fresh baby carrots
• 8 small red potatoes, quartered
• 1 tablespoon water
• 4 teaspoons cornstarch

1. Make 6 horizontal cuts down center of roast 3x3". Stuff each cut with a slice of onion, reserving remaining onion.
2. Place roast in ovenproof dutch oven. Sprinkle with seasonings. Pour broth around roast.
3. Place remaining onion slices, pepper, bay leaf, carrots, and potatoes around roast.
4. Cover bake at 325u0b0F for 2 1/2 hours.
5. If desired, bring pan juices to boil; boil 10-12 minutes or till reduced to half. Discard bay leaf. In a small bowl combine water and cornstarch. Blend till smooth. Add pan juices. Cook, stirring till mix is bubbly and thick.

pork loin roast, onion, italian seasoning, red pepper, beef broth, pepper, bay leaf, fresh baby carrots, red potatoes, water, cornstarch

Taken from www.food.com/recipe/most-tender-pork-loin-roast-ever-115335 (may not work)