Ingredients:
- 1 – 3 pound Boneless Pork Loin Roast
- 16 oz bag of Baby Carrots
- 3 lbs Red Potatoes (cut in quarters or halves, depending on size)
- 1/3 cup Dark Brown Sugar
- 1 tbsp salt
- 1 tsp pepper
- 1 tbsp garlic powder
- 1/2 to 1 tbsp of Crushed Red Pepper Flakes depending on desired heat level ( I use 1 full tbsp)
- 2 cups Apple Cider Vinegar
- 2 cups Water
- Fresh Parsley (washed and clip leaves for use, discard stems)
- Fresh Thyme , washed
- Fresh Rosemary, washed
- 1 Large, Covered Roaster to cook in
Preheat Oven to 350 degrees. Wash Pork Roast well and remove excess fat. Pierce Roast with a fork on all sides. Place Roast in the center of roasting pan. Evenly distribute potatoes around the roast first, followed by the carrots. In a large mixing bowl, stir together the Brown Sugar, Salt, Pepper, Garlic, and Crushed Red Pepper. Next, stir in the Vinegar until well combined. Lastly, stir in the water. Continue to stir together until all ingredients are thoroughly mixed. Now, evenly pour this entire mixture over the roast and vegetables in the pan. Generously sprinkle the parsley leaves all over the top of the meat and vegetables in the pan. Last, place the Thyme Sprigs all over the top, followed by the the Rosemary Sprigs. Use plenty for flavor! When finished, cover the roasting pan and let contents sit for 30 minutes to marinate and soak up the flavors. After 30 minutes, place the covered Roaster on the bottom rack of the oven. Cook covered, at 350 degrees for 2 hours. After 2 hours, uncover the roaster and cook for an additional 20 minutes. When finished cooking, remove from oven and let rest for 10 minutes. When ready, slice the meat into even slices. Plate with potatoes and carrots. Be sure to spoon plenty of the liquid from the pan onto the top before serving. This is where all of the amazing flavor is! Enjoy!