ROSEMARY PORK ROAST WITH CARROTS

Rosemary Pork Roast with Carrots image

Looking for a satisfying pork roast recipe? Our Rosemary Pork Roast is a must-try for dinner tonight. With just a few minutes of prep, and a few ingredients beyond the roast, this meat and vegetable winner is an easy way to get a satisfying meal on the table. Seasoned with rosemary and served with a side of carrots, we recommend a scoop of mashed potatoes for a well-rounded, delicious meal.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h45m

Yield 10

Number Of Ingredients 8

Ingredients

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

Steps:

Heat oven to 400°F. Spray 15x10x1-inch pan with olive oil 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 and vegetables are tender. Remove from heat; cover with foil and let stand 10 minutes until thermometer reads 160°F. Slice pork; serve with vegetables.

Nutrition Facts : Calories 240, Carbohydrate 10 g, Cholesterol 70 mg, Fat 1/2, Fiber 3 g, Protein 26 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 5 g, TransFat 0 g