Rosemary pork roast with carrots

 

Rosemary pork roast with carrots

Servings: 10

Preparation time: 2 hr

 

Ingredients

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

Directions

 

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.

 

 

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