Pork Roast with Roasted Vegetables

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

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

Directions

  1. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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