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Rosemary Pork Roast with Vegetables

 Rosemary Pork Roast with Vegetables
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.
8 ServingsPrep: 10 min. Bake: 2 hours + standing


  • 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 new potatoes, quartered
  • 1 pound fresh baby carrots
  • 1 tablespoon vegetable 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.
Nutritional Facts:Diabetic Exchanges: One serving equals 4 lean meat, 1 vegetable, 1/2 starch; also, 283 calories, 92 mg sodium, 84 mg cholesterol, 12 gm carbohydrate, 31 gm protein, 12 gm fat.

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Rosemary Pork Roast with Vegetables (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.