Rosemary pork roast with carrots
Preparation time: 2 hr
Olive oil cooking spray
1 boneless pork center loin roast (about 2 1/2 lb), trimmed of fat
2 teaspoons dried rosemary leaves, crushed
1 teaspoon salt
1/4 teaspoon pepper
2 bags (16 oz each) ready-to-eat baby-cut carrots
1 large sweet onion, cut into 16 wedges
1/2 teaspoon garlic powder
1. Heat oven to 400 F. Spray 15x10x1-inch pan with olive oil cooking spray. Spray pork with olive oil cooking spray; sprinkle with 1 teaspoon of the rosemary, 1/2 teaspoon of the salt and the pepper. Place in center of pan.
2. In large bowl, mix carrots, onion, garlic powder and remaining 1 teaspoon rosemary and 1/2 teaspoon salt. Arrange vegetable mixture around pork; spray vegetables with olive oil cooking spray.
3. Roast uncovered 1 hour to 1 hour 30 minutes or until meat thermometer inserted in center of pork reads 145 F and vegetables are tender. Cover with foil; let stand 3 minutes. Slice pork; serve with vegetables.