The pork roast was so good. Here's the recipe:
These are the quantities I used--if you use more vegies or have a larger roast, you may need to cook it longer or add a bit more liquid.
2.5 pound pork loin roast
3 red potatoes, quartered
2 cloves garlic, peeled
some little carrots to put under the roast to support it
two medium/large sweet or yellow onions, very thinly sliced (washed, sliced leeks are also nice here)
1/2 cup fino sherry or dry white wine (or chicken broth)
Preheat the oven to 400 degrees F. I used an enameled cast iron 7 quart dutch oven. Place the carrots in the bottom of the pan. Place the roast on the carrots. Insert an oven proof thermometer into the roast. Season with salt, freshly ground pepper, and paprika. Place the potatoes and garlic on either side of the roast. Cover with the sliced onions. Salt and pepper the onions and drizzle with olive oil. (make sure you can see the thermometer!) Put the pan in the oven and let it roast for 15 minutes. After the 15 minutes add the fino. Roast for another 45 minutes or until the roast is at 150 internal temp. (yes, I know the thermometer says that 170 is the right temp for pork. It is wrong.) Remember the temp will climb another 5 degrees after you pull it out of the oven and let it rest for a few minutes. I didn't need to add any additional liquid (water, wine, chicken broth) tonight but sometimes I do -- I usually check at about 45 minutes.
I usually pile the onions in one bowl, the other vegies in another, and put the roast on a platter for carving. Some folks might make a gravy or use the pan drippings/liquid for au jus.
Leftovers are designated this week for cuban sandwiches.
This is one of my favorite recipes. It requires little prep and results in a very nice meal in an hour or so that is great for family and company.