Moist Tender Pork Loin Roast Dinner

This is a delicious and super tender pork roast dinner, and the best part is it's all done in ONE pot.  You almost don't need a knife to cut the meat.  It easily feeds 6 people with only a 2 or 2 1/2 pound pork loin roast.  You don't need to make the gravy, but I've included the gravy recipe, just in case you want to make it.  It's so easy.

You will need:
A 2 pound, (or 2 1/2 pound) pork loin roast
1 small onion
1 1/2 Tabs Italian seasoning
1/4 teas crushed red pepper flakes
1 can (14 1/2 ounces beef broth)
1/8 teas ground black pepper
2 teas salt
1 bay leaf
1 pound baby carrots
6 to 8 small potatoes
1 Tabs water
4 teas. cornstarch

Pre-heat the oven to 325 degrees.

Slice the onion, very thin
Wash and quarter the potatoes, (I like to use red potatoes, but you can use whatever you have on hand). 
In a small bowl mix together the Italian seasoning, red pepper flakes, ground black pepper, and salt.

Note:  If you want to stretch the meal to feed more people, just add a few more potatoes

Using a paper towel, dry off the pork loin.  Cut about 6 horizontal cuts down the center of the roast, and stuff each one with a slice of onion.  Reserve the rest for the pot.

 Place the roast in a dutch oven, and sprinkle the seasoning mixture over the roast.

Pour the beef broth around the roast.

I am using my homemade beef broth, but you can use store bought.

Place the remaining onions slices, the pound of baby carrots, the quartered potatoes, and the bay leaf around and over the roast.

Place the cover tightly on the dutch oven, and bake for about 2 1/2 hours.













Once the vegetables are tender, remove the meat and vegetables and meat to a serving platter.  Cover with foil to keep warm while you are making the gravy.

We like lots of carrots so we always use the full one pound of baby carrots, when we prepare this roast.

Now, it is time to make the thickening agent for the gravy.

In a small bowl, mix the water and the cornstarch, and blend until smooth.  Remove the meat and the vegetables to a serving platter.

 Bring the pan drippings back to a boil over medium heat, and reduce down to half, (about 10 to 12 minutes).  Add the cornstarch thicker, and blend in until smooth and the gravy begins to thicken, (about another 5 minutes).  Remove from heat and serve over meat.

And dinner is ready, without a lot of fuss.  Add a green salad and you have a complete balanced meal.  So yummy, and this will fill any tummy.

The key to stretching a little meat, it to add lots of vegetables with them.  Try this delicious pork loin recipe.