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Rosemary Pork Roast with Vegetables

1   boneless pork loin roast (3 1/2-4 lbs/1.6-1.8 kg), rolled and tied
3    tbsp (45 mL) Lemon Rosemary Rub, divided (see Cook's Tip)
1   tsp (5 mL) each salt and ground black pepper
1   tbsp (15 mL) canola oil
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

Cook's Tips: You can substitute Lemon Rosemary Rub with Rosemary Herb Seasoning Mix.