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Rosemary Pork Roast with Vegetables


1   boneless pork loin roast (3 1/2-4 lbs), rolled and tied

3 tbsp Lemon Rosemary Rub, divided (see Cook's Tip)

1 tsp each salt and black pepper

1 tbsp canola oil

1 1/4 lbs “B” size red potatoes (about 8 potatoes), quartered

10 small carrots with tops, trimmed and peeled

1   leek, trimmed and cut into 1-in. pieces

1/4 cup chicken stock



Preheat oven to 350ºF. Season pork evenly with 2 tbsp 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.


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 for medium-rare doneness.


Remove roaster from oven and let stand, covered, 10 minutes. Slice pork and serve with vegetables. 


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. 


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