Carolyn'S Roasted Garlic Pork Supper

• 2 whole garlic bulbs
• 2 tsp. olive or vegetable oil
• 1/2 tsp. dried basil
• 1/2 tsp. dried oregano
• 2 Tbsp. lemon juice
• 1 boneless pork loin roast
• 6 medium red potatoes, quartered
• 3 c. baby carrots
• 1 large sweet onion, thinly sliced
• 1 1/2 c. water
• 1 tsp. salt
• 1/2 tsp. pepper

1. Remove papery outer skin from garlic. (Do not peel or separate cloves.) Cut top off garlic heads, leaving root end intact. Brush with oil. Sprinkle with basil and oregano. Wrap each bulb in heavy-duty foil. Bake at 425u0b0 for 30 to 35 minutes or until softened. Cool for 10 to 15 minutes. Squeeze softened garlic into a small bowl. Add lemon juice and mix well. Rub over the roast. Place roast in a shallow roasting pan. Arrange potatoes, carrots and onion around roast. Pour water into the pan. Sprinkle meat and vegetables with salt and pepper. Cover and bake at 350u0b0 for 1 1/2 hours, uncovered. Bake 1 1/2 hours longer or until or until meat thermometer reads 160u0b0. Baste often. Cover and let stand for 10 minutes before slicing.

garlic, olive or vegetable oil, basil, oregano, lemon juice, pork loin roast, red potatoes, baby carrots, sweet onion, water, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=68181 (may not work)