3-4 lb. boneless pork loin rib roast
6 cloves garlic, minced
6 tablespoons brown sugar
2 tablespoons vegetable oil
2 lbs. carrots, peeled and sliced
2 lbs. potatoes, scrubbed and cut into 1-inch chunks
1/3 cup vegetable oil, for vegetables
Salt and pepper, to taste
Preheat oven to 375-degrees. Mix 1/3 cup vegetable oil, salt and pepper with sliced carrots and potatoes.
Mix 2 tablespoons vegetable oil, brown sugar, garlic and rub it all over the pork loin.
On a large baking sheet, put down some aluminum foil and add carrots and potatoes. Spread apart the vegetables to make an opening on the pan for the pork. Add the pork roast to the pan. Roast the pork and vegetables for 50-60 minutes, or until a meat thermometer reads 155-160 degrees. Once at the desired temperature, remove the pork onto a plate or cutting board and let rest covered with a piece of aluminum foil for 10 minutes. Check vegetables with a fork for tenderness, if necessary, return the vegetables to the oven to continue cooking for 5-10 minutes, while roast is resting. Remove the vegetables from the oven, slice roast and serve.