Ingredients
1 envelope onion soup mix2 garlic cloves, minced1 tablespoon dried rosemary, crushed1/2 teaspoon salt1/2 teaspoon pepper1/4 teaspoon ground cloves3 cups water, divided1 bone-in pork loin roast (4 to 5 pounds)2 to 3 pounds small red potatoes, cut in half1-1/2 cups sliced onions
Preparation
In a large bowl, combine the first six ingredients. Stir in 1/2 cup water; let stand for 3 minutes.
Place roast, fat side up, on a greased rack in a roasting pan. Pour remaining water into the pan. Combine potatoes and onions; spoon around the roast. Brush vegetables and roast with seasoning mixture.
Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160° and potatoes are tender. Baste and stir potatoes occasionally. Tent with foil if browning too fast. Thicken juices for gravy if desired. Let stand 10 minutes before slicing.
