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Roast: Rosemary & Garlic Pork Roast w/Carrots & Onions

Source of Recipe

thedailyrecipe.com


List of Ingredients

2 pounds small thin carrots
3/4 pound small white onions, cut in half lengthwise
3 slices bacon, chopped
8-rib pork rib roast (about 4 1/2 pounds)
2 garlic cloves, sliced thin
1/4 cup small leaf clusters from fresh rosemary sprigs
1/4 cup water
1 tablespoon chopped fresh parsley leaves

* fresh rosemary & parsley sprigs for garnish



Recipe

Preheat oven to 350 degrees. 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 degrees 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 iquid is evaporated. Toss vegetables with parsley.

Arrange vegetables on platter with pork and garnish with
rosemary and parsley sprigs.

Yield: 6 Servings