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.
Rosemary Pork Roast with Carrots
- Prep Time 15 min
- Total 1 hr 45 min
- Servings 10
- 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
Instructions
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Step1Heat 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.
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Step2In 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.
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Step3Roast 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
240
Calories
10g
Total Fat
26g
Protein
10g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 240
- Calories from Fat
- 90
- Total Fat
- 10g
- 16%
- Saturated Fat
- 3 1/2g
- 17%
- Trans Fat
- 0g
- Cholesterol
- 70mg
- 24%
- Sodium
- 340mg
- 14%
- Potassium
- 630mg
- 18%
- Total Carbohydrate
- 10g
- 3%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 5g
- Protein
- 26g
% Daily Value*:
- Vitamin A
- 310%
- 310%
- Vitamin C
- 6%
- 6%
- Calcium
- 4%
- 4%
- Iron
- 8%
- 8%
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 Choice
1/2Tips from the Betty Crocker Kitchens
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