Pork Roast with Roasted Vegetables

Dinner ready for baking in 25 minutes. Enjoy this succulent pork roast with vegetables. MORE+ LESS-

By Pillsbury Kitchens

June 25, 2010

(4 to 5-lb.) bone-in pork sirloin roast

teaspoon peppered seasoned salt

3/4

teaspoon dried marjoram leaves

1/2

teaspoon crushed dried rosemary leaves

large russet or baking potatoes, unpeeled, cut into 1 1/2-inch pieces (3 to 4 cups)

cups fresh baby carrots

tablespoons olive oil

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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.

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.