Rosemary Pork Roast with Carrots

 

1

boneless pork center loin roast (about 2 lb)

1

teaspoon canola oil

2

teaspoons dried rosemary leaves, crushed

1/2

teaspoon salt

1/4

teaspoon pepper

2

lb ready-to-eat baby-cut carrots

1

large sweet onion, cut into 16 wedges

2

teaspoons canola oil

1/2

teaspoon salt

1/2

teaspoon garlic powder

• 1 Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray. Remove fat from pork. Rub pork with 1 teaspoon oil; sprinkle with 1 teaspoon of the rosemary, 1/2 teaspoon salt and the pepper. Place in center of pan. Insert ovenproof meat thermometer so tip is in center of thickest part of pork.
• 2 In large bowl, mix carrots, onion, 2 teaspoons oil, remaining 1 teaspoon rosemary, 1/2 teaspoon salt and the garlic powder. Arrange carrot mixture around pork.
• 3 Roast uncovered 1 hour to 1 hour 30 minutes or until meat thermometer reads 160°F and vegetables are tender. Cover with tent of foil; let stand about 10 minutes before carving.