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Rosemary Pork Roast with Vegetables Recipe

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I found this recipe in a friend's recipe book years ago. Since then, my family has requested it too many times to count! Sometimes I add frozen green beans for additional color.

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8 Servings
Prep: 10 min. Bake: 2 hours + standing

Ingredients

2 garlic cloves, minced
5 teaspoons dried rosemary, crushed
4 teaspoons dried marjoram
1/2 teaspoon pepper
1 boneless pork loin roast (2-1/2 pounds), trimmed
8 small red new potatoes, quartered
1 pound fresh baby carrots
1 tablespoon vegetable oil

Directions

In a small bowl, combine garlic, rosemary, marjoram and pepper; set aside 1 tablespoon. Rub remaining mixture over roast; place in a shallow roasting pan. Combine potatoes, carrots and oil in a large resealable plastic bag; add reserved spice mixture and toss to coat. Arrange vegetables around roast. Cover and bake at 325° for 1 hour. Uncover and bake 1 hour longer or until a meat thermometer reads 160°-170°. Let stand for 10 minutes before slicing. Yield: 8 servings.

Diabetic Exchanges: One serving equals 4 lean meat, 1 vegetable, 1/2 starch; also, 283 calories, 92 mg sodium, 84 mg cholesterol, 12 gm carbohydrate, 31 gm protein, 12 gm fat.

Rosemary Pork Roast with Vegetables published in Country Pork , p68

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