Rosemary Pork Roast With Carrots Recipes

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ROSEMARY PORK ROAST WITH VEGETABLES



Rosemary Pork Roast with Vegetables image

I found this recipe in a friend's recipe book years ago. Since then, my family has requested it too many times to count! Sometimes I add frozen green beans for additional color.

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 8 servings.

Number Of Ingredients 8

2 garlic cloves, minced
5 teaspoons dried rosemary, crushed
4 teaspoons dried marjoram
1/2 teaspoon pepper
1 boneless pork loin roast (2-1/2 pounds), trimmed
8 small red potatoes, quartered
1 pound fresh baby carrots
1 tablespoon canola oil

Steps:

  • In a small bowl, combine garlic, rosemary, marjoram and pepper; set aside 1 tablespoon. Rub remaining mixture over roast; place in a shallow roasting pan. Combine potatoes, carrots and oil in a large resealable plastic bag; add reserved spice mixture and toss to coat. Arrange vegetables around roast. Cover and bake at 325° for 1 hour. Uncover and bake 1 hour longer or until a thermometer reads 160°-170°. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 283 calories, Fat 12g fat (0 saturated fat), Cholesterol 84mg cholesterol, Sodium 92mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges

ROSEMARY PORK ROAST WITH CARROTS



Rosemary Pork Roast with Carrots image

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.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h45m

Yield 10

Number Of Ingredients 8

Olive oil cooking spray
1 boneless pork center loin roast (about 2 1/2 lb)
2 teaspoons dried rosemary leaves, crushed
1 teaspoon salt
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

Steps:

  • Heat oven to 400°F. Spray 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 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°F and vegetables are tender. Remove from heat; cover with foil and let stand 10 minutes until thermometer reads 160°F. Slice pork; serve with vegetables.

Nutrition Facts : Calories 240, Carbohydrate 10 g, Cholesterol 70 mg, Fat 1/2, Fiber 3 g, Protein 26 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 5 g, TransFat 0 g

ROSEMARY GARLIC PORK RIB ROAST WITH ROASTED CARROTS AND ONIONS



Rosemary Garlic Pork Rib Roast with Roasted Carrots and Onions image

Categories     Garlic     Onion     Pork     Roast     Low/No Sugar     Rosemary     Bacon     Carrot     Gourmet

Yield Serves 6

Number Of Ingredients 8

3 bunches small thin carrots (not baby carrots, about 2 pounds)
3/4 pound small white onions, halved lengthwise
3 bacon slices, chopped
an 8 rib pork rib roast (about 4 1/2 pounds)
2 garlic cloves, sliced thin about 1/4 cup small leaf clusters from fresh rosemary sprigs
1/4 cup water
1 tablespoon chopped fresh parsley leaves
Garnish:fresh rosemary and parsley sprigs

Steps:

  • Preheat oven to 350°F.
  • In a large roasting pan combine carrots and onions and sprinkle with bacon.
  • Trim fat on pork roast to 1/4 inch thick. With a paring knife make shallow slits in fat about 1 inch apart and in each insert a garlic slice and a rosemary leaf cluster. Season roast with salt and freshly ground black pepper and arrange, fat side up, on vegetables. Roast pork and vegetables 1 hour and 20 minutes, or until pork registers 160°F. on a meat thermometer. Transfer pork to a platter and let stand 15 minutes.
  • Pour off fat from pan. To pan with vegetables add water and cook over high heat, stirring to loosen brown bits, until most liquid is evaporated. Toss vegetables with parsley.
  • Arrange vegetables on platter with pork and garnish with rosemary and parsley sprigs.

ROSEMARY PORK ROAST



Rosemary Pork Roast image

What tastes better than rosemary with pork? Add some green beans with toasted almonds, roasted potatoes, and a wild greens salad with balsamic vinaigrette, and your meal is made.

Provided by Stacy B.

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 2h20m

Yield 6

Number Of Ingredients 4

3 pounds pork tenderloin
1 tablespoon olive oil
2 cloves garlic, minced
3 tablespoons dried rosemary

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Rub the roast OR tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10x15 inch roasting pan and sprinkle with the rosemary.
  • Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).

Nutrition Facts : Calories 299 calories, Carbohydrate 1.4 g, Cholesterol 147.4 mg, Fat 10.5 g, Fiber 0.7 g, Protein 47 g, SaturatedFat 3.1 g, Sodium 119 mg

ROSEMARY-ROASTED CARROTS



Rosemary-Roasted Carrots image

Simplistic and delicious! High heat roasting of the carrots intensifies the flavor and almost caramelizes them. This really is the best way to cook almost all root vegetables to get the full flavor of the vegetable! Preparation time includes peeling and cutting carrots. You can eliminate this if you use precut or washed baby carrots.

Provided by sassafrasnanc

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb carrot (any type)
1 head garlic
1 tablespoon extra virgin olive oil
2 sprigs fresh rosemary or 1 tablespoon dried rosemary
sea salt
fresh ground black pepper

Steps:

  • Preheat oven to 450 degrees.
  • If you are using whole carrots, peel and cut into 2" diagonal sections (I like to cut carrots on a diagonal just because they look more appealing).
  • Break garlic into individual cloves but leave the skins on.
  • Toss all ingredients in roasting pan that is just large enough to hold everything.
  • Roast for approx 20-30 minutes or until browned, stirring occasionally. Serve immediately.

Nutrition Facts : Calories 98.8, Fat 3.7, SaturatedFat 0.5, Sodium 81.1, Carbohydrate 15.9, Fiber 3.5, Sugar 5.3, Protein 2

CHARDONNAY ROSEMARY PORK ROAST



Chardonnay Rosemary Pork Roast image

This was something I whipped up when looking for something new and different to try for a pork roast. My husband loves this recipe.

Provided by Chris and Fay

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 1h10m

Yield 6

Number Of Ingredients 6

1 (2 pound) pork roast
⅓ cup Chardonnay wine
⅛ teaspoon ground ginger
2 cloves garlic, minced
1 teaspoon rosemary
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Pierce pork roast multiple times with a fork and place into a roasting bag. Pour wine over the roast. Sprinkle ginger, garlic, rosemary, and black pepper over the roast, respectively. Seal roasting bag.
  • Cook until pork is slightly pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 141.2 calories, Carbohydrate 0.9 g, Cholesterol 53.1 mg, Fat 5.9 g, Fiber 0.1 g, Protein 17.6 g, SaturatedFat 1.9 g, Sodium 31.5 mg, Sugar 0.1 g

ROSEMARY PORK ROAST



Rosemary Pork Roast image

Tender and full of flavor, this lovely roast is an impressive main dish for a Christmas dinner or any special occasion. The aroma as the roast is baking, enhanced by rosemary and garlic, is mouthwatering. While it is in the oven I decorate my dining room table.-

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 11

4 green onions, chopped
4 garlic cloves, minced
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1/4 cup red wine vinegar
2 tablespoons olive oil
2-1/4 cups chicken broth, divided
1 boneless pork loin roast (3 to 3-1/2 pounds)
1 teaspoon salt
2 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Preheat oven to 350°. Place first six ingredients and 1/4 cup broth in a large resealable plastic bag; seal bag and turn to coat. Refrigerate 4-8 hours, turning occasionally., Place roast in an ungreased roasting pan, fat side up, reserving marinade in bag. Add remaining broth to reserved marinade; pour over roast. Sprinkle roast with salt. Bake, uncovered, until a thermometer reads 145°, 1 to 1-1/4 hours., Remove roast from oven; tent with foil. Let stand 10 minutes before slicing. Meanwhile, skim fat from pan juices. Mix cornstarch and water until smooth; stir into juices. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Serve with roast.

Nutrition Facts : Calories 256 calories, Fat 11g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 346mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges

ROAST PORK WITH GARLIC AND ROSEMARY



Roast Pork with Garlic and Rosemary image

A flavorful, simple way to prepare a pork roast. The flavors should go very well with beef, as well, but I haven't tried it yet.

Provided by ChrisMc

Categories     Pork

Time 1h35m

Yield 3 lbs

Number Of Ingredients 7

1/4 teaspoon ground cayenne pepper
1 -2 clove garlic, crushed
1 tablespoon granulated sugar
salt and pepper
2 tablespoons ground rosemary
3 lbs boneless pork roast
1 1/4 cups white wine

Steps:

  • Preheat the oven to 450 degrees.
  • Mix the cayenne, garlic, sugar, salt, and pepper and press into the roast.
  • Place the roast on a rack in a roasting pan.
  • Roast at 450 for 15 minutes.
  • Pour 1/2 cup of wine over the roast, lower the temperature to 325, and continue to roast.
  • Add about 1/4 cup of liquid every 15 minutes or so.
  • If there is liquid in the pan, use that to baste before adding more.
  • Roast until the internal temperature is 145-150 degrees (probably about 1 1/2 hours).
  • Remove to a platter, baste with the remaining drippings, and let stand 10 minutes before carving.
  • If you want more garlic flavor, push several cloves (sliced in quarters) into cuts in the roast.

ROAST PORK LOIN WITH CARROTS AND MUSTARD GRAVY



Roast Pork Loin with Carrots and Mustard Gravy image

The oven's high heat concentrates the flavor of carrots, making them as sweet as honey. For an easy dinner, roast a juicy pork loin alongside, and finish with a quick pan sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h

Number Of Ingredients 9

2 pounds carrots, peeled and halved lengthwise if large
1/2 pound shallots, peeled and halved if large
2 tablespoons fresh rosemary leaves
2 tablespoons olive oil
Coarse salt and ground pepper
1 1/2 pounds boneless pork loin roast
3/4 cup white wine
2 tablespoons all-purpose flour
2 tablespoons grainy mustard

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, toss carrots, shallots, and 1 tablespoon rosemary with 1 tablespoon oil; season with salt and pepper. Roast for 10 to 12 minutes.
  • Meanwhile, season pork with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium. Add pork; cook, turning occasionally, until golden brown on all sides, 10 to 12 minutes. Transfer pork to a plate, and reserve skillet.
  • Remove baking sheet from oven; push vegetables to sides. Place pork in center; return sheet to oven. Roast, tossing vegetables occasionally, until an instant-read thermometer inserted in thickest part of pork registers 145 degrees, 30 to 40 minutes. Loosely tent pork with foil. Let rest 10 minutes before slicing.
  • While pork rests, pour off almost all of the fat from skillet. Add wine, and cook over medium-high, scraping up browned bits, until syrupy, 4 to 5 minutes. Add flour, and cook, whisking constantly, 30 seconds. Gradually add 1 cup water, whisking constantly. Add 1 tablespoon rosemary. Bring to a simmer. Remove from heat. Whisk in mustard, and season gravy with salt and pepper. Serve pork with carrots and gravy.

Nutrition Facts : Calories 538 g, Fat 25 g, Fiber 6 g, Protein 38 g

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