Rosemary Pork Roast with Vegetables |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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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. 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 new potatoes, quartered |
1 pound fresh baby carrots |
1 tablespoon vegetable 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.
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