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Prep 15min
Total1hr45min
Servings10
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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
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Steps
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.
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Pork loin is a lean protein choice. Protein supplies amino acids that give structure to the body in skin, cell membranes and muscles.
Angel food cake with sliced fresh peaches makes a tasty dessert after this dish.
Letting the pork roast stand 10 minutes before carving helps retain the juices.