Rosemary Pork Roast with Carrots

Serve herb roasted pork loin with veggies for a filling dinner tonight or for company.


10 servings


1 boneless pork center loin roast (about 2 1/2 pounds)
2 teaspoons dried rosemary leaves, crushed
1 teaspoon salt
1/4 teaspoon pepper
2 pounds ready-to-eat baby-cut carrots
1 large sweet onion, cut into 16 wedges
1/2 teaspoon garlic powder


Preheat oven to 400°F (204°C). Spray 15 x 10 x 1-inch pan with cooking spray. Remove fat from pork. Spray pork with cooking spray; sprinkle with 1 teaspoon of the rosemary, 1/2 teaspoon of the salt and the pepper. Place in center of pan.

In large bowl, mix carrots, onion, garlic powder, the remaining teaspoon rosemary and 1/2 teaspoon salt. Arrange vegetable mixture around pork; spray vegetables with cooking spray.

Roast uncovered 1 hour to 1 hour 30 minutes or until meat thermometer inserted into center of pork reads 155°F (68°C) and vegetables are tender. Remove from heat; cover with foil and let stand 10 minutes until thermometer reads 160°F (71°C). Slice pork; serve with vegetables.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 1 hour 30 minutes
Standing Time: 10 minutes
Total Time: 1 hour 55 minutes

Additional Information

Letting the pork roast stand 10 minutes before carving helps retain the juices.

Nutritional Information

1 Serving (1 Serving): Calories 240 (Calories from Fat 90), Total Fat 10 g (Saturated Fat 3 1/2 g, Trans Fat 0 g), Cholesterol 70 mg; Sodium 340 mg; Total Carbohydrate 10 g (Dietary Fiber 3 g, Sugars 5 g), Protein 26 g; Exchanges: 2 Vegetable; 3 Lean Meat; 1/2 Fat; Carbohydrate Choices: 1/2

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