I was thinking...hummmm. If I can do a beef roast with French Onion Soup, why not pork! SO I did and it turned out wonderful. Tasty, juicy and just the right amount of seasoning. I hope you enjoy it like we did.
Place pork roast in a large zip-lock bag, pour dry onion soup mix over roast and rub gently to distribute. Refrigerate for 24 hours.
The next day - wash potatoes and cut into forths lengthwise. Place in a bowl and drizzle with olive oil, salt and pepper and diced onions. Place them on the sides of a cast iron pan and in the center of the pan place a rack.
Place roast bone-side up, fat side down on the rack. Roast at 425 degrees for 1 hour.
Remove pan from oven, remove potatoes and keep warm in another vessel. Reduce heat to 400 and roast for another 20-30 minutes. Remove from oven and let rest for 15 minutes. Carve and serve with potatoes.
***** I have a convection oven, so I utilized that device.
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