Conference turris::cooks

214.0. "PORK: Roast Pork with Potatoes, Carrots and Figs" by NAVAJO::SECURITY () Sun Jan 19 1986 17:27

Roast Pork with potatoes, carrots and figs

Preparation time:  15 minutes
Baking time:       90 minutes

one 3 pound rolled and tied boneless rib-end pork loin roast
1 lemon halved cross-wise
1 large clove garlic peeled and crushed with the flat side of a knife
1 teaspoon *each* dried thyme and rosemary
1/2 teaspoon ground sage
1 cup hot water or broth
6 medium-size unpeeled potatoes
4 large carrots, cut in chunks
1 bag (8 oz.) dried Calimyrna figs (1 1/3 cups, optional)

heat oven to 375 degrees. Place pork in a 13 X 9 inch baking pan. Rub
roast with juice of half a lemon, the garlic, and herbs. Add water,
potatoes, carrots and figs. Bake 90 minutes or until meat thermometer
inserted in middle of roast reads 165 degrees. Remove from oven; squeeze
remaining half of lemon over roast. Baste vegetables with pan juices;
cover pan with foil. Let stand at room temperature 15 minutes until meat
thermometer registers 170 degrees before slicing pork. Makes 6 servings.
Per serving: 515 calories.