Roasted Pork and Vegetables Recipe

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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.—Lily Julow, Lawrenceville, Georgia
TOTAL TIME: Prep: 15 min. Bake: 1 hour + standing
MAKES:8-10 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour + standing
MAKES: 8-10 servings


  • 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 Jones Dairy Farm Dry-Aged Bacon strips, chopped

Nutritional Facts

1 each: 274 calories, 14g fat (4g saturated fat), 72mg cholesterol, 203mg sodium, 9g carbohydrate (4g sugars, 2g fiber), 28g protein.


  1. 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.
  2. 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.
  3. 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.
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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