Roasted Garlic Pork Supper ~ Taste of Home

2 whole garlic bulbs
2 tsp. olive oil
1/2 tsp. basil and oregano
2 T lemon juice
4 lb.pork loin roast
6 medium red potatoes, quartered
3 c. baby carrots
1 large sweet onion, thinly sliced
1 1/2 c. water
1 tsp. salt
1/2 tsp. pepper

Remove papery outer skin from garlic (do not peel or separate). Cut top off garlic heads, leaving root end intact. Brush with oil; sprinkle with basil and oregano. Wrap each bulb in heavy-duty foil. Bake at 425F for 30-35 minutes or until softened. Cool 10-15 minutes. Squeeze softened garlic into a small bowl. Add lemon juice; mix well. Rub over the roast.

Place roast in a shallow roasting pan. Arrange potatoes, carrots and onion around roast. Pour water into the pan. Sprinkle meat and vegetables with salt and pepper. Cover and bake at 350F for 1 1/2 hours. Uncover and bake 1 1/2hours longer until a meat thermometer reads 160, basting often. Cover and let stand 10 min. before slicing.

YIELD: 10 servings
1 serving = 8 WW points