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.
Recommended: 65 Heart-Healthy Suppers
- 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 potatoes, quartered
- 1 pound fresh baby carrots
- 1 tablespoon canola oil
- 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.
Originally published as Rosemary Pork Roast with Vegetables in Country Pork 1996, p68
Reviews for Rosemary Pork Roast with Vegetables
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Feb. 10, 2011
"Very tasty! I did however add 1 1/2 t. salt to the garlic-herb mixture."