Pork Roast Supper

• 1 teaspoon each minced fresh tarragon, thyme and rosemary
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon curry powder
• 1/2 teaspoon pepper
• 1 boneless pork loin roast (4 pounds), trimmed
• 1 cup barbecue sauce
• 1-1/2 teaspoons prepared mustard
• 2 tablespoons packed brown sugar
• 3 small onion, cut into chunks
• 3 celery ribs, cut into chunks
• 3 medium carrot, cut into chunks
• 6 medium red potatoes, cut into chunks
• 1/3 cup canola oil
• 1/2 cup chicken broth

1. In a small bowl, combine herbs, salt, garlic powder, curry powder and pepper; set aside 1 tablespoon. Rub remaining mixture over roast; place in a greased shallow roasting pan. Combine barbecue sauce and mustard; spread over roast. Sprinkle with brown sugar.
2. In a resealable plastic bag, combine onions, celery, carrots, potatoes, oil and reserved herb mixture; toss well. Arrange vegetables around roast. Pour broth into pan. Bake, uncovered, at 350u0b0 for 2 hours or until a thermometer reads 160u0b0. Let stand for 10 minutes before slicing.

fresh tarragon, salt, garlic, curry powder, pepper, pork loin, barbecue sauce, mustard, brown sugar, onion, celery, carrot, red potatoes, canola oil, chicken broth

Taken from www.tasteofhome.com/recipes/pork-roast-supper/ (may not work)