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Preheat oven to
375°. Wash roast, pat dry. Rub the roast with vegetable oil, then
coat meat with LEMON PEPPER and BAVARIAN SEASONING. Peel and slice onion
into thin rounds. Place a few rounds of onion in a roasting pan, put pork
roast on top, put the rest of the onions on and around the roast. Roast
at 375° for 15 minutes, then reduce heat to 325°. The roast will
need about 2 hours total cooking time. The potatoes should go in after
45 minutes, as they need about 1 hour and 15 minutes to reach perfection.
Peel and quarter the potatoes lengthwise, then chop into 3/4” cubes.
This can be done several hours ahead of time if you wish, just store in
water in the refrigerator. When it is time to add the potatoes, remove
roasting pan from the oven, place pork roast on a plate. Pour the fruit
juice or water into the pan, scrape well to dislodge the browned bits
and onion. Add potatoes, toss well to coat. Push the potatoes to the side,
place roast back in pan in the middle, and return to oven. Roast an additional
hour and a quarter (more for a larger roast). If in doubt, use a meat
thermometer, just remember meat will rise about ten degrees while resting.
Turn the potatoes every fifteen minutes while cooking, tossing well to
coat with pan juices. Remove the roast at least ten minutes prior to serving.
At this point, if the potatoes are not brown enough for your liking, turn
the oven temperature to low broil for 5-7 minutes, turning and shaking
every few minutes. The liquid in the pan should reduce by half. Dark brown
potatoes look great, but lighter brown potatoes will be more tender and
have more pan juices for coating. Serve this simple meal with green beans
and fresh crusty bread.
Serves: 4-6
Prep. time: 15 minutes
Cooking time: 2 hours
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