Recipe: Rosemary Pork Roast with Vegetables (Betty Crocker recipe booklet)

This is from a Betty Crocker Recipe Booklet similar to Pillsbury Classics . Hope its like the one you wanted.

ROSEMARY PORK ROAST WITH CARROTS

"Looking for a satisfying pork roast recipe? Our Rosemary Pork Roast is a must-try for dinner tonight. With just a few minutes of prep, and a few ingredients beyond the roast, this meat and vegetable winner is an easy way to get a satisfying meal on the table. Seasoned with rosemary and served with a side of carrots, we recommend a scoop of mashed potatoes for a well-rounded, delicious meal."



Olive oil cooking spray
1 boneless pork center loin roast (about 2 1/2 lb)
2 teaspoons dried rosemary leaves, crushed
1 teaspoon salt, divided use
1/4 teaspoon pepper
2 lb ready-to-eat baby-cut carrots
1 large sweet onion, cut into 16 wedges
1/2 teaspoon garlic powder

Heat oven to 400 degrees F. Spray a 15x10x1-inch pan with olive oil cooking spray.

Remove fat from pork. Spray pork with cooking spray; sprinkle with 1 teaspoon of the rosemary, 1/2 teaspoon of the salt, and the pepper. Place in center of pan.

In large bowl, mix carrots, onion, garlic powder, the remaining teaspoon rosemary and remaining 1/2 teaspoon salt. Arrange vegetable mixture around pork; spray vegetables with cooking spray.

Roast uncovered 1 hour to 1 hour 30 minutes or until meat thermometer inserted into center of pork reads 155 degrees F and vegetables are tender. Remove from heat; cover with foil and let stand 10 minutes until thermometer reads 160 degrees F.

Slice pork; serve with vegetables.

Makes 10 servings