Best 8 Rosemary Pork Roast With Carrots Recipes

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**Rosemary Pork Roast with Carrots: A Savory and Succulent Delight**

Welcome to a culinary journey where flavors dance and aromas intertwine. This article presents a collection of delectable recipes that revolve around the tantalizing Rosemary Pork Roast with Carrots. Embark on a gastronomic adventure as we unveil the secrets behind this succulent dish, exploring its rich ingredients, step-by-step cooking instructions, and tempting variations. From the tender and juicy pork roast, infused with the aromatic essence of rosemary, to the caramelized carrots that add a touch of sweetness, this main course is a symphony of flavors that will leave you craving for more. Dive into the world of Rosemary Pork Roast with Carrots and discover the culinary magic that awaits.

Let's cook with our recipes!

ROSEMARY PORK ROAST WITH VEGETABLES



Rosemary Pork Roast with Vegetables image

I found this recipe in a friend's recipe book years ago. Since then, my family has requested it too many times to count! Sometimes I add frozen green beans for additional color.

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 8 servings.

Number Of Ingredients 8

2 garlic cloves, minced
5 teaspoons dried rosemary, crushed
4 teaspoons dried marjoram
1/2 teaspoon pepper
1 boneless pork loin roast (2-1/2 pounds), trimmed
8 small red potatoes, quartered
1 pound fresh baby carrots
1 tablespoon canola oil

Steps:

  • In a small bowl, combine garlic, rosemary, marjoram and pepper; set aside 1 tablespoon. Rub remaining mixture over roast; place in a shallow roasting pan. Combine potatoes, carrots and oil in a large resealable plastic bag; add reserved spice mixture and toss to coat. Arrange vegetables around roast. Cover and bake at 325° for 1 hour. Uncover and bake 1 hour longer or until a thermometer reads 160°-170°. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 283 calories, Fat 12g fat (0 saturated fat), Cholesterol 84mg cholesterol, Sodium 92mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges

ROSEMARY PORK ROAST WITH CARROTS



Rosemary Pork Roast with Carrots image

Looking for a satisfying pork roast recipe? Our Rosemary Pork Roast is a must-try for dinner tonight. With just a few minutes of prep, and a few ingredients beyond the roast, this meat and vegetable winner is an easy way to get a satisfying meal on the table. Seasoned with rosemary and served with a side of carrots, we recommend a scoop of mashed potatoes for a well-rounded, delicious meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h45m

Yield 10

Number Of Ingredients 8

Olive oil cooking spray
1 boneless pork center loin roast (about 2 1/2 lb)
2 teaspoons dried rosemary leaves, crushed
1 teaspoon salt
1/4 teaspoon pepper
2 lb ready-to-eat baby-cut carrots
1 large sweet onion, cut into 16 wedges
1/2 teaspoon garlic powder

Steps:

  • Heat oven to 400°F. Spray 15x10x1-inch pan with olive oil cooking spray. Remove fat from pork. Spray pork with cooking spray; sprinkle with 1 teaspoon of the rosemary, 1/2 teaspoon of the salt and the pepper. Place in center of pan.
  • In large bowl, mix carrots, onion, garlic powder, the remaining teaspoon rosemary and 1/2 teaspoon salt. Arrange vegetable mixture around pork; spray vegetables with cooking spray.
  • Roast uncovered 1 hour to 1 hour 30 minutes or until meat thermometer inserted into center of pork reads 155°F and vegetables are tender. Remove from heat; cover with foil and let stand 10 minutes until thermometer reads 160°F. Slice pork; serve with vegetables.

Nutrition Facts : Calories 240, Carbohydrate 10 g, Cholesterol 70 mg, Fat 1/2, Fiber 3 g, Protein 26 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 5 g, TransFat 0 g

ROSEMARY PORK ROAST



Rosemary Pork Roast image

What tastes better than rosemary with pork? Add some green beans with toasted almonds, roasted potatoes, and a wild greens salad with balsamic vinaigrette, and your meal is made.

Provided by Stacy B.

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 2h20m

Yield 6

Number Of Ingredients 4

3 pounds pork tenderloin
1 tablespoon olive oil
2 cloves garlic, minced
3 tablespoons dried rosemary

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Rub the roast OR tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10x15 inch roasting pan and sprinkle with the rosemary.
  • Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).

Nutrition Facts : Calories 299 calories, Carbohydrate 1.4 g, Cholesterol 147.4 mg, Fat 10.5 g, Fiber 0.7 g, Protein 47 g, SaturatedFat 3.1 g, Sodium 119 mg

ROSEMARY GARLIC PORK RIB ROAST WITH ROASTED CARROTS AND ONIONS



Rosemary Garlic Pork Rib Roast with Roasted Carrots and Onions image

Categories     Garlic     Onion     Pork     Roast     Low/No Sugar     Rosemary     Bacon     Carrot     Gourmet

Yield Serves 6

Number Of Ingredients 8

3 bunches small thin carrots (not baby carrots, about 2 pounds)
3/4 pound small white onions, halved lengthwise
3 bacon slices, chopped
an 8 rib pork rib roast (about 4 1/2 pounds)
2 garlic cloves, sliced thin about 1/4 cup small leaf clusters from fresh rosemary sprigs
1/4 cup water
1 tablespoon chopped fresh parsley leaves
Garnish:fresh rosemary and parsley sprigs

Steps:

  • Preheat oven to 350°F.
  • 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°F. 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 liquid is evaporated. Toss vegetables with parsley.
  • Arrange vegetables on platter with pork and garnish with rosemary and parsley sprigs.

SHEET PAN ROASTED GARLIC-BALSAMIC PORK TENDERLOIN WITH POTATOES AND CARROTS



Sheet Pan Roasted Garlic-Balsamic Pork Tenderloin with Potatoes and Carrots image

Provided by Christy Vega

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

1/2 cup olive oil, plus more for greasing (or use nonstick cooking spray)
2 pounds pork tenderloins
1/4 cup plus 2 tablespoons balsamic vinegar
2 tablespoons honey
1 whole head garlic, minced
1 onion, minced
1/4 cup fresh rosemary leaves, minced
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 pounds baby potatoes, halved or quartered
1 pound carrots, cut into 1/2-inch-thick sticks

Steps:

  • Preheat the oven to 350 degrees F. Line a large baking pan with aluminum foil. Grease the foil with oil or cooking spray.
  • Place the tenderloins in the center of the prepared pan and set aside.
  • Combine the 1/2 cup oil with the vinegar, honey, garlic, onion, rosemary, salt and pepper in a large bowl. Whisk to combine. Reserve 2/3 cup of the marinade in a small saucepan. Stir the potatoes and carrots into the large bowl. Toss to combine.
  • Drizzle 1/3 cup of the reserved marinade over the pork, coating all the sides. Set the remaining 1/3 cup marinade aside to serve as a sauce. Scatter the potatoes and carrots evenly around the pork. Roast in the oven until the pork reaches an internal temperature of 145 degrees F, about 50 minutes. Let the pork rest for 5 to 10 minutes before slicing.
  • While the pork is resting, heat the remaining marinade in the small saucepan.
  • Slice the pork and drizzle with the warm marinade.

ROAST PORK LOIN WITH GARLIC AND ROSEMARY



Roast Pork Loin with Garlic and Rosemary image

Any leftovers are great added to the Tuscan Rice Salad or for sandwiches.

Categories     Garlic     Pork     Roast     Low Carb     Low Fat     Low Cal     Rosemary     Summer     Healthy     Bon Appétit

Yield Serves 8

Number Of Ingredients 6

4 large garlic cloves, pressed
4 teaspoons chopped fresh rosemary or 2 teaspoons dried
1 1/2 teaspoons coarse salt
1/2 teaspoon ground black pepper
1 2 1/2-pound boneless pork loin roast, well trimmed
Fresh rosemary sprigs (optional)

Steps:

  • Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes.
  • Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.

ROAST PORK LOIN WITH CARROTS AND MUSTARD GRAVY



Roast Pork Loin with Carrots and Mustard Gravy image

The oven's high heat concentrates the flavor of carrots, making them as sweet as honey. For an easy dinner, roast a juicy pork loin alongside, and finish with a quick pan sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h

Number Of Ingredients 9

2 pounds carrots, peeled and halved lengthwise if large
1/2 pound shallots, peeled and halved if large
2 tablespoons fresh rosemary leaves
2 tablespoons olive oil
Coarse salt and ground pepper
1 1/2 pounds boneless pork loin roast
3/4 cup white wine
2 tablespoons all-purpose flour
2 tablespoons grainy mustard

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, toss carrots, shallots, and 1 tablespoon rosemary with 1 tablespoon oil; season with salt and pepper. Roast for 10 to 12 minutes.
  • Meanwhile, season pork with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium. Add pork; cook, turning occasionally, until golden brown on all sides, 10 to 12 minutes. Transfer pork to a plate, and reserve skillet.
  • Remove baking sheet from oven; push vegetables to sides. Place pork in center; return sheet to oven. Roast, tossing vegetables occasionally, until an instant-read thermometer inserted in thickest part of pork registers 145 degrees, 30 to 40 minutes. Loosely tent pork with foil. Let rest 10 minutes before slicing.
  • While pork rests, pour off almost all of the fat from skillet. Add wine, and cook over medium-high, scraping up browned bits, until syrupy, 4 to 5 minutes. Add flour, and cook, whisking constantly, 30 seconds. Gradually add 1 cup water, whisking constantly. Add 1 tablespoon rosemary. Bring to a simmer. Remove from heat. Whisk in mustard, and season gravy with salt and pepper. Serve pork with carrots and gravy.

Nutrition Facts : Calories 538 g, Fat 25 g, Fiber 6 g, Protein 38 g

SLOW-COOKER PORK AND POTATOES WITH ROSEMARY



Slow-Cooker Pork and Potatoes with Rosemary image

Delight your family with a hearty, one-dish dinner featuring pork and potatoes in a savory gravy.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 9h20m

Yield 6

Number Of Ingredients 10

1 pound medium red potatoes, cut into fourths
1 cup baby-cut carrots
3-pound pork boneless loin roast
3 tablespoons Dijon mustard
2 tablespoons chopped fresh or 1 1/2 teaspoons dried rosemary leaves, crumbled
1 teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
1 small onion, finely chopped (1/4 cup)
1 1/2 cups Progresso™ beef flavored broth (from 32-ounce carton)

Steps:

  • Arrange potatoes and carrots around outer edge in 4- to 6-quart slow cooker.
  • If pork roast comes in netting or is tied, do not remove. Mix mustard, rosemary, thyme, salt and pepper in small bowl; spread evenly over pork. Place pork in slow cooker (it will overlap vegetables slightly). Sprinkle onion over pork. Pour broth evenly over pork and vegetables.
  • Cover and cook on Low heat setting 8 to 9 hours.
  • Remove pork and vegetables from cooker, using slotted spoon. Place pork on cutting board; remove netting or strings. Slice pork. To serve, spoon juices from cooker over pork and vegetables.

Nutrition Facts : Calories 450, Carbohydrate 17 g, Cholesterol 145 mg, Fiber 3 g, Protein 53 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 2 g, TransFat 0 g

Tips:

  • For a crispy pork roast, pat the pork dry before searing it in a hot skillet. This will help to create a golden brown crust.
  • If you don't have a meat thermometer, you can check the doneness of the pork by inserting a fork into the thickest part of the roast. If the juices run clear, the pork is done.
  • Let the pork roast rest for 10-15 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.
  • Serve the pork roast with your favorite sides, such as roasted vegetables, mashed potatoes, or stuffing.

Conclusion:

This rosemary pork roast with carrots is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The pork is tender and flavorful, and the carrots are roasted to perfection. This recipe is sure to please everyone at your table.

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