Pork Roast with Roasted Vegetables

Dinner ready for baking in 25 minutes. Enjoy this succulent pork roast with vegetables.

  • prep time 25 min
  • total time 3 hr 0 min
  • ingredients 7
  • servings 8

Ingredients

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    390
    (
    Calories from Fat
    150),
    % Daily Value
    Total Fat
    17g
    17%
    (Saturated Fat
    5g,
    5%
    ),
    Cholesterol
    110mg
    110%;
    Sodium
    150mg
    150%;
    Total Carbohydrate
    20g
    20%
    (Dietary Fiber
    3g
    3%
      Sugars
    2g
    2%
    ),
    Protein
    39g
    39%
    ;
    % Daily Value*:
    Vitamin A
    160%;
    Vitamin C
    15%;
    Calcium
    4%;
    Iron
    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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