OVEN PORK ROAST WITH POTATOES AND CARROTS RECIPES

PORK ROAST WITH POTATOES AND CARROTS RECIPE | MYRECIPES

Pork Roast with Potatoes and Carrots Recipe | MyRecipes image

Serve kid-friendly applesauce on the side.

Provided by Rosemary Black

Yield 4 servings plus about 6 1/2 cups of leftovers

Number Of Ingredients 7

Ingredients

Two 2- to 2 1/2-lb boneless pork loin roasts
Salt and pepper
2 teaspoons dried rosemary
6 cloves garlic, peeled
4 baking potatoes, peeled and cut in eighths
16-oz bag baby carrots
2 tablespoons olive oil

Steps:

Prep time: 10 minutes Roasting time: About 2 hours Preheat the oven to 425 degrees. Trim fat from pork roast. Sprinkle the pork with salt, pepper, and rosemary. Cut the garlic into slivers. Poke holes in the roast with a sharp knife and insert garlic slivers. Put the pork on a rack in a roasting pan and place in the oven. Reduce heat to 325 degrees, and roast meat for about 45 minutes. Toss the potatoes and carrots with the olive oil, sprinkle with salt, and place in the pan around the pork. Roast another 75 minutes, or until a meat thermometer reads 160 degrees. Cover with foil and let stand 15 minutes before slicing.How kids can help: Measure ingredients; toss vegetables with oil and sprinkle with salt.

Nutrition Facts : Calories 401 calories, CholesterolContent 68 g, FatContent 16 g, SaturatedFatContent 4 g, SodiumContent 172 mg

OVEN-ROASTED PORK TENDERLOIN WITH ROASTED POTATOES AND ...

Oven-Roasted Pork Tenderloin with Roasted Potatoes and ... image

I loved the combination of herbs and spices that acted as both a wet rub for the pork and seasoning for the potatoes and vegetables--sweetness from the balsamic vinegar and parsnips, earthiness from the rosemary and carrots, and a little tang from the garlic.

Provided by Scott Koeneman

Categories Meat and Poultry Pork Pork Tenderloin Recipes

Total Time 1 hours 50 minutes

Prep Time 25 minutes

Cook Time 1 hours 25 minutes

Yield 12 servings

Number Of Ingredients 13

Ingredients

1 cup loosely packed rosemary leaves
9 cloves garlic, peeled
2 tablespoons balsamic vinegar
2 tablespoons chicken broth
1 shallot, peeled
1 tablespoon olive oil
2 teaspoons freshly ground black pepper
1 teaspoon salt
3 pounds pork tenderloin
4 medium parsnips, peeled and cut into 1-inch chunks
4 medium carrots, peeled and cut into 1-inch chunks
4 medium potatoes, cut into 1-inch cubes
4 stalks celery, cut into 1-inch chunks

Steps:

Preheat the oven to 450 degrees F (230 degrees C).
Combine rosemary, garlic, balsamic vinegar, chicken broth, shallot, olive oil, pepper, and salt in a food processor. Blend until slightly chunky.
Rub all sides of tenderloin with 1/2 to 3/4 of the mixture. Place tenderloin into the bottom of a roasting pan.
Roast, uncovered, in the preheated oven, for 15 minutes.
Meanwhile, combine remainder of the rosemary mixture with parsnips, carrots, potatoes, and celery in a large bowl.
Add vegetable mixture to the roasting pan with tenderloin. Reduce oven temperature to 350 degrees F (175 degrees C).
Transfer back to the oven and continue to cook until an instant-read thermometer inserted into the center of the tenderloin reads 145 degrees F (63 degrees C), about 1 hour.
Remove tenderloin from the roasting pan and let rest for 10 minutes.
Meanwhile, return vegetables to the oven and continue to cook until easily pierced with a fork, about 10 minutes more.

Nutrition Facts : Calories 218.1 calories, CarbohydrateContent 25.7 g, CholesterolContent 49.1 mg, FatContent 3.9 g, FiberContent 5.1 g, ProteinContent 20.2 g, SaturatedFatContent 1.1 g, SodiumContent 278 mg, SugarContent 4.5 g

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