Broda-Lorraine

Center cut pork loin roast

Potatoes

Carrots

Onions

Cook, 1, 2 or 3 pound pork roast in large kettle of water with onion and bay leaves for 3 hours, or until tender, at medium heat. Save juice and strain. Peel potatoes, 6 to 10 large, halved or quartered and lay in a 9X13 inch cake pan or roaster. Put meat in middle of pan; add carrots and onion. Pour juice from meat in pan, leaving tops of potatoes exposed; swish tops of potatoes with butter; sprinkle with salt and pepper. Also, can add seasoned salt to meat and potatoes. If juice cooks away, add more. Bake 1 to 2 hours, until potatoes are nicely browned. Delicious.