Roasted Pork Loin With Asparagus and Potatoes

I purchased about 2 pounds of pork loin at the butcher, coated it in salt, pepper, and garlic powder, sliced several slits along the shoulder so that I could stuff minced garlic into the middle, and then wrapped it in foil and roasted it in the oven for about 3 hours, at a low temperature.

 

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After an initial roast, I took out some of the juices, which I coated the potato wedges with, and then put the pork roast back in the oven and set to the oven to broil.

It was one of my best meals ever. The pork was incredibly tender.

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