Roasted Garlic Pork Supper

This has been a big hit, everytime I've served it. It is great for large groups, like church suppers. I got this recipe from Taste Of Home magazine.

• Ready In: 3 hrs 55 mins
• Serves: 10-12

Ingredients

• 2  heads garlic
• 2  teaspoons olive oil or 2  teaspoons  vegetable oil
• 1⁄2 teaspoon dried basil
• 1⁄2 teaspoon dried oregano
• 2  tablespoons lemon juice
• 1  boneless  pork loin roast (4 to 5 pounds)
• 6  medium  red potatoes, quartered
• 3  cups  baby carrots
• 1  large sweet onion, thinly sliced
• 1 1⁄2 cups water
• 1  teaspoon salt
• 1⁄2 teaspoon pepper

Directions

1. Remove papery outer skin from garlic (do not peel or separate cloves).
2. Cut top off garlic heads, leaving root end intact.
3. Brush with oil; sprinkle with basil and oregano.
4. Wrap each bulb in heavy-duty foil.
5. Bake at 425 degrees for 30-35 minutes or until softened.
6. Cool for 10-15 minutes.
7. Squeeze softened garlic into a small bowl.
8. Add lemon juice; mix well.
9. Rub over roast.
10. Place roast in a shallow roasting pan.
11. Arrange potatoes, carrots and onion around roast.
12. Pour water into the pan.
13. Sprinkle meat and vegetables with salt and pepper.
14. Cover and bake at 350 degrees for 1-1/2 hours.
15. Uncover; bake 1-1/2 hours longer or until meat thermometer reads 160 degrees, basting often.
16. Cover and let stand for 10 minutes before slicing.