Debbie's Cumin-Curry Pork with roasted sweet onions, Cubanelle peppers, and roasted potatoes

Recipe courtesy of Debbie Curry


3 1/2 lb. boneless pork roast (or pork loin or chops also)
4 or 5 Cubanelle peppers (or any you prefer)
2 lbs fingerling potatoes (or 10 baby white, cut in half)
1 large onion, cut into wedges
1 large clove garlic, cut into thin slivers
2 Tbs. brown sugar
1 1/2 tsp. curry powder
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. pepper


Preheat oven to 375. Cut several slits in the roast, insert garlic slivers. In bowl, blend brown sugar, curry powder, cumin, salt and pepper. Rub mixture evenly on pork roast.

Put roast in roasting pan, place onion wedges and peppers around roast. Add 1/2 cup water or chicken broth, or some extra virgin olive oil to the pan.

Roast 1 hour 15 minutes to 1 hour 30 minutes. Cover and let stand 5 to 10 minutes before serving.