Chili Picante Roast Pork Loin
2 cups thinly sliced onions
12 small new red taters, halved
4 carrots, cut lengthwise into 6 strips
4 cloves garlic
1 (14 1/2 oz) can chicken broth
1 Tbsp. chili powder
1 tsp. cumin
1/2 tsp. salt
1/2 tsp. dried oregano
1/2 tsp. pepper
2 Tbsp. cider vinegar
3-4 lb. boneless, center cut pork loin roast
2 bay leaves
Heat oven to 325.
In 13X9 baking dish place onions, taters, carrots and garlic; pour broth over
veggies. Cover and bake 30 minutes to partially roast veggies.
Meanwhile in small bowl, stir together remaining ingredients except roast and
bay leaves.
Place roast in pan with veggies.
Pour herb mixture over roast and place bay leaves in broth.
Bake, basting occasionally for 1 hour and 30 minutes to 1 hour and 45 minutes OR
until meat thermometer reaches 160 degrees. Remove from oven and let stand 10
minutes. Serve.
