Rosemary Pork Roast with Carrots

Preparation time
15 mins
Cooking time
100 mins
Difficulty
easy
Serves
10 people
Dinner
Rosemary Pork Roast with Carrots

Rosemary Pork Roast with Carrots.

Looking for a satisfying pork roast recipe? Our Rosemary Pork Roast is a must-try for dinner tonight. With just a few minutes of prep, and a few ingredients beyond the roast, this meat and vegetable winner is an easy way to get a satisfying meal on the table. Seasoned with rosemary and served with a side of carrots, we recommend a scoop of mashed potatoes for a well-rounded, delicious meal.

Rosemary Pork Roast with Carrots

Ingredients

  • Olive oil cooking spray
  • 1 boneless pork center loin roast (about 2 1/2 lb)
  • 2 teaspoons dried rosemary leaves, crushed
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 lb ready-to-eat baby-cut carrots
  • 1 large sweet onion, cut into 16 wedges
  • 1/2 teaspoon garlic powder

Instructions

  1. Heat oven to 400°F. Spray 15x10x1-inch pan with olive oil cooking spray. Remove fat from pork. Spray pork with cooking spray; sprinkle with 1 teaspoon of the rosemary, 1/2 teaspoon of the salt and the pepper. Place in center of pan.
  2. In large bowl, mix carrots, onion, garlic powder, the remaining teaspoon rosemary and 1/2 teaspoon salt. Arrange vegetable mixture around pork; spray vegetables with cooking spray.
  3. Roast uncovered 1 hour to 1 hour 30 minutes or until meat thermometer inserted into center of pork reads 155°F and vegetables are tender. Remove from heat; cover with foil and let stand 10 minutes until thermometer reads 160°F. Slice pork; serve with vegetables.
http://legenrecipes.com/recipe/rosemary-pork-roast-carrots/

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