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Roasted Pork and Vegetables Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 1 hour + standing YIELD:8-10 servings


  • 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 Jones Dairy Farm Dry-Aged 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 thermometer reads 160°. Let stand for 10 minutes before slicing. Yield: 8-10 servings.

Recipe Note

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

Nutritional Facts

1 each: 274 calories, 14g fat (4g saturated fat), 72mg cholesterol, 203mg sodium, 9g carbohydrate (4g sugars, 2g fiber), 28g protein.

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