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Rosemary Pork Roast with Vegetables Recipe

Rosemary Pork Roast with Vegetables Recipe

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.
TOTAL TIME: Prep: 10 min. Bake: 2 hours + standing YIELD:8 servings

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 potatoes, quartered
  • 1 pound fresh baby carrots
  • 1 tablespoon canola oil

Directions

  • 1. 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.

Nutritional Facts

5 ounce-weight: 283 calories, 12g fat (0g saturated fat), 84mg cholesterol, 92mg sodium, 12g carbohydrate (0g sugars, 0g fiber), 31g protein Diabetic Exchanges: 0 starch, 4 lean meat, 1 vegetable.

Reviews for Rosemary Pork Roast with Vegetables

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MY REVIEW
angelasandoval
Reviewed Feb. 10, 2011

"Very tasty! I did however add 1 1/2 t. salt to the garlic-herb mixture."

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