Pork Loin Supper

• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 bone-in pork loin roast (about 4-1/2 pounds)
• 6 medium potatoes, peeled and cut into 1-inch pieces
• 6 medium carrots, cut into 1/2-inch pieces
• 12 pitted dried plums
• 12 dried apricots
• 1 thin lemon slice
• 2 cans (10-1/2 ounces each) condensed beef broth, undiluted
• 1/4 cup butter, melted
• 1/2 teaspoon ground cinnamon

1. Combine salt, pepper, garlic powder and paprika; rub over the roast. Place in a shallow roasting pan. Arrange vegetables and fruit around roast. Combine broth, butter and cinnamon; pour over vegetable mixture. Cover and bake at 350u0b0 for 45 minutes. Uncover; bake 1-1/2 hours longer or until a thermometer reads 160u0b0, basting often. Cover and let stand for 10 minutes before carving.

salt, pepper, garlic, paprika, loin roast, potatoes, carrots, apricots, lemon slice, condensed beef broth, butter, ground cinnamon

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