Roast Pork

• 6 lb. loin of pork
• 1 Tbsp. salt
• 1 tsp. pepper
• 2 tsp. chopped thyme
• 1/2 tsp. nutmeg
• 2 carrots
• 1/2 lemon
• 1 large onion
• 2 whole cloves
• 1 rib celery and leaves
• 4 sprigs fresh parsley
• 1 bay leaf
• 1 1/2 c. white wine or water
• 1 1/4 c. canned beef stock

1. Preheat oven to 450u0b0. Wipe loin pork with damp cloth.
2. In mixing bowl, combine salt, pepper, thyme and nutmeg.
3. Mix well. With fingers, rub the mixture over surface of pork, mainly on fatty part.
4. Place roast, fat side up, in roasting pan. Scrape carrots. Slice carrots and scatter around roast.
5. Peel onion and slice into rings. Scatter around roast.
6. Add cloves. Cut celery and add to roast. Add 1/2 cup beef stock, parsley
7. and bay leaf. Pour 1/2 cup wine or water around roast.
8. Add 1/2 cup beef stock.

loin of pork, salt, pepper, thyme, nutmeg, carrots, lemon, onion, cloves, celery, parsley, bay leaf, white wine, beef stock

Taken from www.cookbooks.com/Recipe-Details.aspx?id=722321 (may not work)