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Rosemary Pork Roast with Carrots

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Ingredients

Scale
  • 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.

Find it online: https://legenrecipes.com/recipe/rosemary-pork-roast-carrots/