1 (3-lb.) pork loin roast
1 glove garlic, thinly julienned
1 TBS olive oil
1 TBS salt
½ TBS pepper
½ tsp ground thyme
¼ tsp rosemary (optional)
6 large potatoes, peeled and sliced into ¼ inch rounds
½ yellow onion, diced small
1 ¼ cups chicken stock
½ cup butter, melted
1 TBS paprika
1 TBS dried parsley
1. Preheat oven to 350 degrees.
2. Prepare roast by cutting small 1-inch deep slits into meat. Fill slits with julienned garlic pieces. Rub entire roast with olive oil, salt, pepper, thyme and rosemary. Place into roasting pan (or large baking dish) and bake 1 hour.
3. While roast is baking, melt butter and chicken stock together and finish preparing potatoes.
4. After an hour of baking, remove roast. Pour about 1/4 cup of warm butter liquid onto roast and around the pan. Shingle potatoes around roast to create two layers of potatoes. Sprinkle on a few diced onions and pour on more butter liquid.
5. Repeat this process until all ingredients are layered around pork roast. Sprinkle paprika and parsley over the whole thing. Return to oven and bake 45 minutes to an hour more.
6. The dish is done once the potatoes are soft and the roast is cooked.
7. Remove from oven and place roast onto a separate place to rest. Cover with foil and set aside.
8. Keeping the potatoes in the roasting pan, stir to coat potatoes in the gravy. If it seems too runny, keep stirring. The starch from the potatoes will thicken the sauce. Taste potatoes and adjust seasonings accordingly. After 10 minutes, slice the pork roast thinly and serve with potatoes.