Ozark Pork Roast

 Ozark pork roast

¾ teaspoon salt, divided

½ teaspoon pepper, divided

1 (2 to 2½ pound) pork loin

¼ cup flour

¼ cup butter melted

2 tablespoons vegetable oil

1 medium onion, chopped

4 carrots cut into 1 inch pieces

4 medium potatoes, peeled and halved

Rub ½ teaspoon salt and ¼ teaspoon pepper over surface or roast; dredge roast in flour. Brown roast on all sides in butter and oil in a large, deep cast iron skillet. 

Remove roast from skillet; drain on paper towels. Saute onion in pan drippings until tender. Place roast over onions; add carrots and potatoes. Sprinkle remaining salt and pepper over vegetables. 

Cover and bake at 350 degrees for 1½ hours or until a quick-registering meat thermometer registering 170 degrees. Transfer roast to a serving platter. Drain vegetables, and place around roast. Slice and serve. Yield: 4 servings.