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Rosemary Pork Roast with Vegetables
Nb persons: 10
Yield:
Preparation time:
Total time:
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| 1 boneless pork loin roast (3 1/2- 4 lbs/1.6-1.8 kg), rolled and tied | |
| 3 tbsp (45 mL) | Rosemary Herb Seasoning Mix, divided |
| 1 tsp (5 mL) | salt |
| 1 tsp (5 mL) | ground black pepper |
| 1 tbsp (15 mL) canola oil Directions: 1.25 lbs (575 g) “B” size red potatoes (about 8 potatoes), quartered | |
| 10 small | carrots with tops, trimmed and peeled |
| 1 | leek, trimmed and cut into 1- in. (2.5-cm) pieces |
| 1/4 cup (50 mL) | chicken stock |
1. Preheat oven to 350°F (180°C). Season pork evenly with 2 tbsp (30 mL) of the seasoning mix, salt and pepper. Heat oil in pan of Covered Roaster over medium-high heat 1-3 minutes or until shimmering. Cook pork 8-10 minutes or until browned on all sides, turning occasionally with Chef's Tongs.
2. Meanwhile, toss potatoes, carrots and leek with the remaining seasoning mix in Stainless (4-qt./4-L) Mixing Bowl until well coated. Arrange vegetables around pork in pan; add stock. Cover with lid and bake 55 minutes. Carefully remove lid and bake an additional 10- 15 minutes or until internal temperature of pork reaches 145°F (63°C) for medium-rare doneness.
Yield: 10 servings
Nutrients per serving: Calories 340, Total Fat 15 g, Saturated Fat 2.5 g, Cholesterol 100 mg,
Sodium 530 mg, Carbohydrate 15 g, Fiber 3 g, Protein 36 g
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