Rosemary Pork Roast with Vegetables Recipe

5 1 3
Rosemary Pork Roast with Vegetables Recipe
Rosemary Pork Roast with Vegetables Recipe photo by Taste of Home
Publisher Photo

Rosemary Pork Roast with Vegetables Recipe

Read Reviews
5 1 3
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 2 hours + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 2 hours + standing

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

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 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

Nutritional Facts

5 ounce-weight: 283 calories, 12g fat (0 saturated fat), 84mg cholesterol, 92mg sodium, 12g carbohydrate (0 sugars, 0 fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 starch.

  • 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
  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 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

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angelasandoval User ID: 2401339 46888
Reviewed Feb. 10, 2011

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

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