Makes 8 servings
- 1 (2-pound) boneless pork loin roast
- 1 small onion, thinly sliced
- 2 teaspoons dried parsley flakes
- 1/2 teaspoon dried marjoram leaves
- 1/2 teaspoon dried rosemary leaves
- 1/4 teaspoon crushed red pepper flakes
- 1 (14 1/2-ounce) can ready-to-serve beef broth
- 1/8 teaspoon pepper
- 1 bay leaf
- 1 pound fresh baby carrots
- 8 small red potatoes, unpeeled, quartered
- 1 tablespoon water
- 4 teaspoons cornstarch
1. Heat oven to 325°F. With sharp knife, make 6 horizontal cuts down center of roast, each 2 inches long and 2 inches deep. Stuff each cut with slices of onion; reserve any remaining onion. Place roast in ovenproof Dutch oven.
2. In small bowl, combine parsley, marjoram, rosemary and crushed red pepper flakes; sprinkle evenly over top of roast. Insert meat thermometer into thickest part of roast without touching fat. Pour broth around roast.
3. Place reserved onion slices, pepper and bay leaf in broth in Dutch oven. Arrange carrots and potatoes around roast; cover. Bake at 325°F. for 1 3/4 to 2 hours or until meat thermometer registers 160°F.
4. Remove roast from Dutch oven; place on serving platter. With slotted spoon, remove vegetables and arrange around roast; cover to keep warm.
5. Bring pan juices in Dutch oven to a boil. Boil 10 to 12 minutes or until reduced to half. Remove and discard bay leaf.
6. In small bowl, combine water and cornstarch; blend until smooth. Add to pan juices; cook and stir until mixture is bubbly and thickened. (If desired, gravy can be strained.) Serve gravy with roast and vegetables.
