Roasted Pork and Vegetables

Name: Roasted Pork and Vegetables
Prep time: 15 min
Cook time: 60 min
Total time: 1 h 15 min
Yield: 8-10 servings.
Ingredients: 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

Cooking the vegetables and pork roast together lets you concentrate on other parts of the meal. Rosemary and garlic nicely flavor the meat.—Lily Julow, Lawrenceville, Georgia

Ingredients

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

Directions

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 thermometer reads 160°. Let stand for 10 minutes before slicing.

Editor’s Note: If small thin carrots are unavailable, halve or quarter them lengthwise.