Roast Pork Boulanger

• 5 lb. pork rib roast
• 1 clove garlic, slivered
• 1 1/2 tsp. salt
• 1 tsp. dried thyme leaves
• 1 bay leaf
• 1/4 tsp. black pepper
• 1 onion, quartered
• 1 chopped carrot
• 2 parsley sprigs
• 1 (10 3/4 oz.) can chicken broth (undiluted)
• 3 lb. medium potatoes, thinly sliced
• 1 c. chopped onion
• 1 Tbsp. chopped parsley
• 1 Tbsp. salt
• 1/4 c. melted butter

1. Preheat oven to 425u0b0.
2. Wipe pork with damp paper towels.
3. Rub outside of pork with cut sides of garlic.
4. Combine 1 1/2 teaspoons salt, thyme, bay leaf and 1/4 teaspoon pepper; rub over pork to coat well.
5. Insert garlic slivers, where possible, in any crevices in bone.
6. Place pork, fat side up, in large shallow roasting pan. Place onion, carrot and parsley under the roast.
7. Roast, uncovered, 1 hour.
8. Remove pork and vegetables from roasting pan; discard fat and bay leaf.
9. Return pork to pan.
10. Gently toss sliced potato with chopped onion and the parsley, salt and pepper. Arrange around roast.
11. Heat chicken broth to boiling; pour over potatoes.
12. Brush with melted butter.
13. Reduce oven to 400u0b0.
14. Bake 1 hour longer.
15. Sprinkle with chopped parsley.

pork, clove garlic, salt, thyme, bay leaf, black pepper, onion, carrot, parsley sprigs, chicken broth, potatoes, onion, parsley, salt, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=683231 (may not work)