Rosemary and Garlic Pork Loin Roast

It seems like the week-ends are the only time I have anymore to cook up some comfort in my kitchen, with all the schooling I recently took on! Hank has been craving a roast dinner and I have been dying to get back in the kitchen, (and of course eat too). This is a nothing fancy kind of meal, that satisfies the soul.I made a quick stop at the Farmers Market after school and grabbed one of Neal's finest and freshest pork loin roasts. Just a small one for the two of us and got it at an awesome price as well. It was so yummy and it really was satisfying. Now I can't wait until next week-end already! Web enjoyed it with some yummy sausage stuffing and fluffy mashed potatoes.

Ingredients:
1 2-3lb pork loin roast
3 cloves garlic (leave whole)
fresh rosemary sprigs
1 large cooking onion (yellow)
salt and pepper
2 cups vegetable stock
2 bay leaves

Method:
Preheat oven to 375 degrees.

1. Wash and season roast with salt and pepper.
2. Sear pork roast on all sides.
3. Chop onion and place in bottom of roasting pan.
4. Add seared pork roast on top of onions and slowly add the stock.
5. Drop in garlic, bay leaves, and rosemary sprigs.
6. Cover roast with lid or aluminum foil and cook slow for approx. 2 hours.
7. Remove roast from pan and set aside covered for 20 minutes or so (allow it to rest).
8. Slice and serve.
9. Use pan drippings to make a yummy gravy, or enjoy with some homemade apple sauce.