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Nutrition Facts

One serving:

Calories:
283

Fat:
12 g

Saturated Fat:
0 g

Cholesterol:
84 mg

Sodium:
92 mg

Carbohydrate:
12 g

Fiber:
0 g

Protein:
31 g

Rosemary Pork Roast with Vegetables

From Country Pork

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.

SERVINGS	8
CATEGORY	Lower Fat
METHOD	Baked
PREP	10 min.
COOK	120 min.
TOTAL	130 min.

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.

Nutrition Facts

Rosemary Pork Roast with Vegetables

SERVINGS

CATEGORY

METHOD

PREP

COOK

TOTAL

INGREDIENTS

DIRECTIONS

Printed from tasteofhome.com Oct 14, 2008