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

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.

Printed from tasteofhome.com Oct 14, 2008

Copyright Reiman Media Group, Inc © 2008