Rosemary Pork Roast with Carrots

Rosemary Pork Roast with Carrots
Preparation time
15 mins
Cooking time
100 mins
Easy Recipes
10 people

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


  • 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


  1. Heat oven to 400Β°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 155Β°F and vegetables are tender. Remove from heat; cover with foil and let stand 10 minutes until thermometer reads 160Β°F. Slice pork; serve with vegetables.

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