What’s for Dinner?

July 16, 2010

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Roast Pork with Rosemary and Pan-Roasted Potatoes and Carrots

An impressive meal — Who doesn’t like the sight of a beautifully browned roast? — that is easy enough to make for a weeknight meal.

Here’s my quick-and-dirty recipe:

I take a 3-4 lb pork loin, tie it off, season with garlic salt, freshly ground black pepper  and fresh (or dried) rosemary.  I drizzle it with a little bit of olive oil and rub it into the meat.

I cut up carrots, toss with the same (garlic salt, pepper, olive oil and rosemary) and scatter them in the pan around the roast.

I roast it a 400 degree oven, fat-side down for the first thirty minutes, then flip the roast over, add potatoes (that I’ve treated just like the carrots), and continue cooking until the meat reaches 155 degrees. Cooking time depends on the size of you roast, but mine usually take just under and hour total.

If the vegetables need a bit more time, simply keep cooking them while the meat rests, tented with foil.

[Where’s the recipe?]

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Filed Under: Mains, Recipe, Savory, What's For Dinner

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