one 4 lb loin
4 large potatos, 1/2" chop
4 large carrots, 1/8" slice
dried hot peppers, crushed, to taste
1 Tbsp olive oil
kosher salt, to taste
freshly-ground black pepper, to taste
six-pepper seasoning, to taste
4 Tbsp minced garlic
2 Tbsp butter, chopped
Preheat oven to 350 degrees F.
Chop potatos and carrots. Bring a large pot of water to a rolling boil; add potatos. Boil hard for 4 minutes, then add carrots. Boil for 3 more minutes. Drain.
Coat a 4-quart roasting pan with the olive oil. Put the loin in the center of the pan, and scoop the potatos and carrots around it. Cover with crushed hot peppers, salt, black pepper, six-pepper seasoning, butter and garlic.
Bake for 30 minutes, turn loin and mix veggies. Top with more seasonings to taste. Bake until loin has proper internal temperature, about 30 more minutes.
This recipe last updated: 30 December 2007