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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
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
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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