• 5 lb pork roast, tied together
  • 2 14-oz cans stewed tomatoes
  • 10 clove garlic
  • 3 tablespoons K Paul's Pork & Veal Magic, or
  • 2 tablespoons dried oregano
  • 1 tablespoon dried basil
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 large onion, sliced
  • 1 can tomato paste
  • 6 baking potatoes, peeled and quartered
  • 2 sweet potatoes, peeled and quartered


1. Preheat oven to 305 degrees.
2. Cut the garlic cloves into slivers about the size of an almond. Using a knife, make holes in the roast, sliding the slivers of garlic into the holes by pushing in with your finger. Do this all around the roast, not forgetting the ends as well.
3. Place the roast in a large roasting pan and season all over with the K-Paul Pork & Veal Magic or, if substituting, season with the oregano and basil, adding salt and pepper if desired.
4. Pour in the stewed tomatoes, spread the tomato paste around the pan, add the onion, peppers, and finally the potatoes all around the roast.
5. Roast in the oven until the internal temperature registers 155-160 (about 1 to 1 1/2 hours). Basting isn't necessary--the top of the roast will be nice and dark and the bottom will be braised. If the potatoes are not brown, simply place the roast under the broiler for about 5-10 minutes, checking periodically for color.
6. Remove the roast and slice into 1/2 pieces.



MacGourmet downloadGarlicky pork roast. To import, drag image to your MacGourmet recipe box.


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