Roasted Pork and Vegetables |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Cooking the vegetables and pork roast together lets you concentrate on other parts of the meal. Rosemary and garlic nicely flavor the meat.Lillian Julow, Gainesville, Florida Ingredients:
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 bacon strips, chopped |
Directions:
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 meat thermometer reads 160°. Let stand for 10 minutes before slicing. Yield: 8-10 servings.
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