How To Make A Pork Roast That's Tender And Juicy With Potatoes, Onions, Carrots, Wine, Garlic.

Preheat the oven to 425°F.

Take the pork roast out of the refrigerator about an hour before cooking.

Peel the garlic cloves and cut them in half.

Make six slices into the pork roast on each side.

Stuff each slice with a piece of garlic and a piece of fresh rosemary.

Cut the carrots into bite-sized chunks.

Wash and cut the potatoes into chunks.

Drizzle olive oil in the bottom of the roasting pan.

Place the pork roast in the pan.

Add the sliced onion, carrots, and potatoes around the roast.

Pour in about half a cup to a cup of white wine over the vegetables and roast.

Sprinkle fresh rosemary over the roast and vegetables.

Salt the pork roast and vegetables.

Bake in the oven at 325°F without a lid.

Insert a meat thermometer into the roast and cook until it reaches 170°F, approximately 2.5 to 3 hours.

Stir the potatoes and vegetables halfway through cooking to keep them moist.

After about 3 hours, remove the roast and vegetables from the oven.

Transfer the vegetables to a warmed bowl to keep them hot.

Let the roast cool for 5 to 10 minutes before slicing.

Slice the pork roast and remove any large pieces of garlic and rosemary.

Plate the pork roast with the roasted vegetables.

Equipment Needed

Spice Level: