Ingredients Jump to Instructions ↓

  1. 1 boneless lean pork roast (3 to 4 pounds)

  2. 1/4 teaspoon salt, divided

  3. 1/4 teaspoon pepper, divided

  4. 2 garlic cloves, sliced

  5. 3 fresh rosemary sprigs

  6. 3 tablespoons olive oil

  7. 2 teaspoons minced garlic

  8. 2 teaspoons minced fresh rosemary

  9. 1-1/2 pounds small thin carrots

  10. 3 small onions, quartered

  11. 3 bacon strips, chopped

Instructions Jump to Ingredients ↑

  1. Sprinkle roast with 1/8 teaspoon salt and pepper; place in a shallow roasting pan. With a sharp knife, cut 1/2-in.-deep slits in the roast; insert a garlic slice in each slit. Tie rosemary sprigs on top of roast with kitchen string. In a small bowl, combine the oil, minced garlic and rosemary, and remaining salt and pepper. Place carrots and onions around roast; drizzle with oil mixture. Top with bacon. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Yield: 8-10 servings. Editor’s Note: If small thin carrots are unavailable, halve or quarter them lengthwise.


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