- Preparation time
- 15 mins
- Cooking time
- 100 mins
- 10 people
- April 20, 2016
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.Print
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
- 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.
- 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.
- 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.