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1
Preheat oven to 425 degrees F.
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2
Wipe pork roast with damp paper towel and rub the outside of the pork with the slices of garlic.
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3
Combine 1 1/2 teaspoons salt and 1/4 teaspoon pepper and rub over pork to coat well and insert garlic slivers where possible in crevices in bone.
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4
Place the pork, fat side up, in a large shallow roasting pan on top of 1/2 cup chopped onion, 1/2 cup chopped carrots and 2 parsley sprigs and roast uncovered for 1 hour.
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5
Remove from the pan and pour off most of the fat, leaving about 1 tablespoon in pan, stir 2 tablespoons flour into pan and gradually stir in 1 1/2 cup of chicken stock into flour mixture until well combined and smooth.
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6
Bring to the boil then reduce heat to a simmer, stirring to dissolve browned bits for about 2 minutes, strain gravy through strainer into saucepan, discarding vegetables.Set gravy aside to reheat later and return pork to roasting tray.
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7
Gently toss sliced potatoes with 1 cup chopped onion and 1 tablespoon chopped parsley, 1 tablespoon salt and 1/8 teaspoon pepper to mix well, arrange around roast and heat remaining chicken stock to boiling and pour over potatoes, brush potatoes with melted butter.
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8
Reduce oven temperature to 400 degrees F, then roast pork 45 minutes to 1 hour longer, reheat the gravy and serve with pork and potatoes.
