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Roasted Pork and Vegetables Recipe

Cooking the vegetables and pork roast together lets you concentrate on other parts of the meal. Rosemary and garlic nicely flavor the meat.—Lillian Julow, Gainesville, Florida

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Roasted Pork and Vegetables Recipe

Prep: 15 min. Bake: 1 hour + standing

Yield: 8-10 Servings

15 60 75

Ingredients

1 boneless lean pork roast (3 to 4 pounds)
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
2 garlic cloves, sliced
3 fresh rosemary sprigs
3 tablespoons olive oil
2 teaspoons minced garlic
2 teaspoons minced fresh rosemary
1-1/2 pounds small thin carrots
3 small onions, quartered
3 bacon strips, chopped

Directions

Sprinkle roast with 1/8 teaspoon salt and pepper; place in a shallow roasting pan. With a sharp knife, cut 1/2-in.-deep slits in the roast; insert a garlic slice in each slit. Tie rosemary sprigs on top of roast with kitchen string.
In a small bowl, combine the oil, minced garlic and rosemary, and remaining salt and pepper. Place carrots and onions around roast; drizzle with oil mixture. Top with bacon.
Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Yield: 8-10 servings.

Editor’s Note: If small thin carrots are unavailable, halve or quarter them lengthwise.

Nutritional Facts 5 ounces cooked pork with 2 ounces carrots and 1 onion wedge equals 274 calories, 14 g fat (4 g saturated fat), 72 mg cholesterol, 203 mg sodium, 9 g carbohydrate, 2 g fiber, 28 g protein.

Originally published as Roasted Pork and Vegetables in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p42