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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 was added: 30 December 2007 |