Wipe pork roast with damp paper towel. Rub outside of pork with
cut slices of garlic.
Combine 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Rub over pork
to coat well. Insert garlic slivers where possible in crevices in
bone. Place pork fat side up in large shallow roasting pan without
rack. Place 1/2 cup chopped onion, 1/2 cup chopped carrots and 2
parsley sprigs under pork roast. Roast uncovered for 1 hour.
Remove from pan. Pour off most of fat, leaving about 1 tablespoon
in pan. Stir 2 tablespoons flour into pan. Gradually stir in 1 cup
condensed chicken broth into flour mixture until well combined.
Then stir in 3/4 cup water. Bring to boiling; reduce heat and simmer
stirring to dissolve browned bits about 2 minutes.
Strain gravy through strainer into saucepan, discarding vegetables.
Set gravy aside to reheat later. Return pork to roaster.
Gently toss sliced potatoes with 1 cup chopped onion and 1 tablespoon
chopped parsley, 1tablespoon salt and 1/8 teaspoon pepper to mix
well. Arrange around roast.
Heat remaining chicken broth to boiling; pour over potatoes. Brush
potatoes with melted butter. Reduce oven temperature to 400 degrees
F, then roast pork 45 minutes to 1 hour longer or until temperature
reaches 170 degrees F and potatoes are fork tender and nicely browned.
Sprinkle potatoes with chopped parsley.
Serve pork and potatoes from roasting pan or baking dish. Reheat