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Pork Roast with Roasted Vegetables

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  • 25 min prep time
  • 3 hr 0 min total time
  • 7 ingredients
  • 8 servings
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Dinner ready for baking in 25 minutes. Enjoy this succulent pork roast with vegetables.

1
(4 to 5-lb.) bone-in pork sirloin roast
1
teaspoon peppered seasoned salt
3/4
teaspoon dried marjoram leaves
1/2
teaspoon crushed dried rosemary leaves
3
large russet or baking potatoes, unpeeled, cut into 1 1/2-inch pieces (3 to 4 cups)
2
cups fresh baby carrots
2
tablespoons olive oil

Steps

  • 1 Heat oven to 375°F. Place pork roast in ungreased 13x9-inch (3-quart) glass baking dish. Sprinkle pork with 1/2 teaspoon of the peppered seasoned salt, 1/2 teaspoon of the marjoram and 1/4 teaspoon of the rosemary. Add 1/3 cup water to baking dish.
  • 2 In large bowl, combine potatoes and carrots. Add oil, remaining 1/2 teaspoon peppered seasoned salt, remaining 1/4 teaspoon marjoram and remaining 1/4 teaspoon rosemary; toss to coat. Arrange vegetables around pork in dish.
  • 3 Bake at 375°F. for 2 to 2 1/2 hours or until meat thermometer registers 160°F. and vegetables are tender, turning vegetables once or twice during baking. Let stand 5 minutes before serving. Cut pork into slices; serve with vegetables.
  • 1 Heat oven to 375°F. Place pork roast in ungreased 13x9-inch (3-quart) glass baking dish. Sprinkle pork with 1/2 teaspoon of the peppered seasoned salt, 1/2 teaspoon of the marjoram and 1/4 teaspoon of the rosemary. Add 1/3 cup water to baking dish.
  • 2 In large bowl, combine potatoes and carrots. Add oil, remaining 1/2 teaspoon peppered seasoned salt, remaining 1/4 teaspoon marjoram and remaining 1/4 teaspoon rosemary; toss to coat. Arrange vegetables around pork in dish.
  • 3 Bake at 375°F. for 2 to 2 1/2 hours or until meat thermometer registers 160°F. and vegetables are tender, turning vegetables once or twice during baking. Let stand 5 minutes before serving. Cut pork into slices; serve with vegetables.

Expert Tips

To take the guesswork out of determining doneness, invest in an inexpensive instant-read meat thermometer. Lift the meat out of the oven and insert the thermometer's probe about 3 inches, making sure that the tip doesn't rest on fat or bone. In 30 seconds or less, you'll know if the meat is done. (Remove the thermometer before returning the meat to the oven.) When the internal temperature reaches 160° F., this pork roast is well into the safe zone while still being juicy.

A succulent pork roast surrounded by vegetables makes an elegant, old-fashioned family meal. Play up the occasion by serving green salad alongside in fancy bowls or in goblets, and by lighting candles.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
% Daily Value
Total Fat
17g
26%
Saturated Fat
5g
25%
Cholesterol
110mg
37%
Sodium
150mg
6%
Total Carbohydrate
20g
7%
Dietary Fiber
3g
12%
Protein
39g
39%
% Daily Value*:
Vitamin A
160%
160%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 5 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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