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Roasted Pork and Vegetables

Cooking the vegetables and pork roast together lets you concentrate on other parts of the meal. Rosemary and garlic nicely flavor the meat.—Lily Julow, Lawrenceville, Georgia
  • Total Time
    Prep: 15 min. Bake: 1 hour + standing
  • Makes
    8-10 servings


  • 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


  • 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.
  • 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.
  • Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer reads 160°. Let stand for 10 minutes before slicing.
Editor’s Note: If small thin carrots are unavailable, halve or quarter them lengthwise.
Nutrition Facts
1 each: 274 calories, 14g fat (4g saturated fat), 72mg cholesterol, 203mg sodium, 9g carbohydrate (4g sugars, 2g fiber), 28g protein.

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