Rosemary Pork Roast with Carrots

Rosemary Pork Roast with Carrots

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

Prep Time

15

Minutes

Total Time

1:45

Hr:Mins

Makes

10

servings

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
  1. 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.
  2. 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.
  3. 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.
Makes 10 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Health Note
Pork loin is a lean protein choice. Protein supplies amino acids that give structure to the body in skin, cell membranes and muscles.
Serve-With
Angel food cake with sliced fresh peaches makes a tasty dessert after this dish.
Success Hint
Letting the pork roast stand 10 minutes before carving helps retain the juices.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 240
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g),
  • Cholesterol 70mg;
  • Sodium 340mg;
  • Total Carbohydrate 10g
    • (Dietary Fiber 3g,
    • Sugars 5g),
  • Protein 26g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 2 Vegetable;
    • 0 Very Lean Meat;
    • 3 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.