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Roasted Pork and Vegetables

 Roasted Pork and Vegetables
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
8-10 ServingsPrep: 15 min. Bake: 1 hour + standing


  • 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 bacon strips, chopped


  • 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.
  • 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.
  • 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.

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Roasted Pork and Vegetables (continued)

Editor’s Note: If small thin carrots are unavailable, halve or quarter them lengthwise.
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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.