Prep time: 15 minutes

Cook time: 2 1/2-3 hours

Materials:

• 4 lb. pork roast
• 4-6 tbsp vegetable oil
• Zest of 1 lemon
• 1 ½ tbsp garlic powder
• 3 tsp paprika
• Salt pepper to paste
• 2 lb. potatoes (quartered) with salt 1 tsp Herbes de Provance & 1 tbsp. garlic powder

Process:

1. In a small mixing bowl add in garlic powder, salt, pepper, lemon zest and vegetable oil. Mix well and set aside.
2. Place your pork roast in a casserole dish and using either a skewer or a knife start to jab the pork to make punctures all the way through.
3. Pour the marinade over the roast and rub it in on both sides.
4. Cover with plastic wrap and refrigerate for a minimum of 2 hours.
5. Preheat the oven to 385 degrees F.
6. In a pot or bowl add in your quartered potatoes. Season with salt, Herbes de Provance and garlic powder. Mix well.
7. Place the potatoes around the pork in the casserole dish and cover with aluminum foil.
8. Bake for 2 1/2- 3 hours (2 hours covered & last 30 minutes uncovered) until the pork is soft and fully cooked through as well as the potatoes.
9. Let rest for 15-20 minutes before enjoying.