INGREDIENTS
2 pounds pork loin
2-3 carrots large chopped
2 cloves garlic chopped
1 1/2 teaspoon oregano
1 teaspoon salt
2 sprigs of rosemary
2 tablespoons olive oil
pinch of thyme
1/2 cup water
INSTRUCTIONS
With a sharp knife (using the tip of the knife) cut 4 – 5 slices top and bottom (total) in the meat and insert a piece of chopped garlic.
In a large pan add olive oil, pork roast and brown on both sides, then add carrots and remaining garlic, oregano, thyme, rosemary and salt (sprinkle spices over roast and carrots) add water, bring to a boil for 5 minutes.
I prefer to roast this in the oven at 350F, until the meat tests at 145F, about 40 minutes.
Remove roast, and with a potato masher, coarsely mash carrots, (at this point taste for salt, add if necessary) raise heat and cook until almost all the water has evaporated (or reached desired thickness) then add sliced pork heat thoroughly and serve. Enjoy!
borrowed from: https://anitalianinmykitchen.com/roast-pork/