Juicy Garlic Pork Loin with carrot & parsnip mash

Preheat oven to 325 F.
Remove layer of fat from pork BUT DO NOT DISCARD!!
Poke meat with a sharp knife a dozen times or so.
Slice garlic into spears. Insert garlic speers deep into meat.
Slice onions into thick slices. Spread slices in bottom of backing dish (keep one aside). These will act as a support of the meat while it cooks. Place meat on the onions.
Salt, Pepper and Paprika the meat (yes, I have turned Paprika into a verb). Place the remaining onion slice on the top of the meat, now Place layer of fat you had cut off earlier on to of the meat. Of course, this is optional, but boy does it add a lot of flavour, and the fact that it’s already removed from the meat ensure that you won’t actually be eating it when its all ready (unless, of course, you want to).
Mix broth and dijon together.
Add the broth mix to the roasting pan.
Place in oven, uncovered for approximately 1 hour.
Roast carrot and parsnip together and mash when golden and sticky
Steam broccoli
Remove when ready and tent for 10 minutes.
Slice into medallions.