Healthy and Hearty Recipes

5 medium white potatoes

5 carrots

2 medium onions

3 garlic cloves

3 sprigs of fresh rosemary

½ stick butter

¼ cup olive oil

1 can chicken broth

1 chicken bouillon cube

1 three pound boneless pork loin

5 cups water

1 Tbs. bacon grease

Pinch of crushed red pepper

Salt and pepper to taste

Preheat oven to 400 degrees. Clean rosemary off of its stalk and rough chop. Crush 3 cloves of garlic. Wash off pork loin. Rub loin with rosemary and garlic. Salt and pepper pork loin. Melt half stick of butter with ¼ cup of olive oil. Add sliced onions and cook until slightly brown. Get the pan hot and brown up the pork loin on both sides in the pan with the onions (about 5 minutes each side.) Place in preheated 400 degree oven, fat side up for 30-45 minutes, depending on the size of pork loin. Take it out of the oven and let it rest for about 5 minutes. Wash and cut potatoes in half. Wash and cut carrots into 2 inch long pieces. Cut the onion into quarters. Put into a pot with 1 can chicken broth, and 5 cups of water. Salt and pepper to taste and add 1 tbs. of bacon grease. Bring to a boil, reduce heat to medium and cook for 20 minutes. Chop cabbage into quarters and place in the pot and put lid on. Cook until cabbage is tender (about 10 minutes.)

Serve this dish by laying a layer of the cabbage/potato mixture on your plate. Top that with 2-3 thick slices of the pork loin