Roasted Pork and Vegetables Recipe
- 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
- 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.
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.
Reviews for Roasted Pork and Vegetables
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.