Serves 6/8
-
 1 1/2 - 2 pound Boneless Pork Loin
-
 1 pound carrots
-
 1 pound baby red potatoes
-
 1/2 pound celery
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 12 cloves garlic
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 12 shallots, peeled
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 2 pounds pearl onions, peeled
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 1 pound turnips, peeled and cut into pieces
-
 1 pound granny smith apples, peeled and cut into large slices
- 1 large onion, peeled and cut into large slices
- 1 pound sweet potatoes, peeled and cut into large slices
- 1 tsp. basil
-
 1 tsp. oregano
- 4 cups chicken stock
- 1/2 cup B&B Liqueur
- Salt and Pepper
   
  To Make The Pork Loin :
•

Preheat oven to 375 degrees.
   
•

Salt and Pepper Pork Loin. Place loin in a glass baking dish, pour B&B over loin and marinate 4 to 6 hours or overnight. Remove pork and marinade from dish. Do not discard marinade. Wash and peel all vegetables, cutting everything into slices of a similar size. Add all vegetables, spices, herbs to baking dish. Place loin on top of vegetables. Pour marinade and stock over the pork loin. Place on top of stove and bring the liquid to a simmer.
   
• Place pan in oven until pork is tender (about 1 hour).
   
• To serve, slice pork and arrange vegetables around pork on a platter.