Pork with Potatoes
2 cloves garlic
1 boneless pork roast (5 pounds)
1 teaspoon salt
1 teaspoon thyme
1 bay leaf, crumbled
1/4 teaspoon white pepper
1 medium onion, chopped
1/2 cup carrots
2 sprigs parsley
2 tablespoons all-purpose flour
1 can (10 3/4 ounces) chicken broth
4 large potatoes, peeled (or unpeeled) and quartered or 2 pounds small
1/4 cup butter or margarine, melted
Preheat oven to 425 degrees F.
Cut 1 clove of garlic in half.
Rub outside of pork with cut sides of garlic.
Sliver remaining garlic clove.
Make 6 shallow slits in top of roast.
Insert a garlic sliver into each slit.
Combine salt, thyme, bay leaf, and pepper in small dish.
Rub mixture over entire surface of roast.
Place onion, carrots, and parsley in center of shallow roasting pan.
Insert meat thermometer in center of roast.
Place roast, fat-side up, on top of vegetables.
Roast, uncovered 1 hour.
Remove roast from pan, set aside.
Poor off all but 1 tablespoon drippings.
Place pan on stove top on low heat.
Stir flour into drippings in pan; cook and stir to brown flour.
Gradually stir in chicken broth.
Stir in 3/4 cup water.
Bring to a boil; simmer until gravy is thickened, stirring constantly
and scraping browned bits from bottom of pan.
Strain gravy through sieve; discard vegetables.
Pour gravy into saucepan; set aside.
Return roast to roasting pan.
Arrange potatoes around roast.
Brush with half of the melted butter.
Reduce over to 400 degrees F.
Roast about 1 hour or until 170 degrees F on thermometer and potatoes
After 20 minutes roasting time, turn potatoes, brush on remaining
To serve, sprinkle with parsley.
Reheat gravy in saucepan.
The All-American Potato Cookbook