1 pound carrots, peeled and cut into 2-inch pieces
2 pounds new potatoes, halved
1 medium onion, cut into 6 wedges
1 tablespoon olive oil
2 teaspoons dried rosemary, crushed
1 teaspoon dried sage, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
Garnishes: fresh rosemary, sage sprigs
How to Make It
Brown pork in a skillet coated with cooking spray over medium-high heat. Place in a roasting pan coated with cooking spray; arrange vegetables around pork. Drizzle with olive oil; sprinkle evenly with rosemary and next 3 ingredients.
Bake at 450° for 30 minutes or until a meat thermometer inserted into thickest portion registers 165° and vegetables are tender, stirring vegetables occasionally. Garnish, if desired.
Easy, easy and delicious. I used only one carrot, 6 small red creamers, and two large shallots cit in fourths. Reduced the heat to 400 degrees (my oven runs hot) and used seaa salt flakes and fresh ground pepper. Served with cole slaw and buttermilk cornbread to please this Southern girl and husband. My pork greatly resembled pork burnt ends - crunchy on the outside and flavorfully tender on the inside. My California kitchen tasted like Mississippi home.
Although I wouldn't rate this recipe as being particularly special, I do think it's a great example of a simple preparation of high quality ingredients. Great for a week night, as it can be on the table in less than an hour. The only thing I did differently was to substitute garlic salt for the table salt; I also removed it from the oven before it reached 165, then let it rest for 5 minutes. Served with garlic toast and Three Pepper Slaw. Leftover pork will make dynamite sandwiches!
This meal was fantastic! The pork was crispy on the outside but so tender and juicy on the inside. The veggies were so flavorful. I do recommend cooking the carrots a little bit longer if you like it softer. It was quick, easy, and great for entertaining. I am definetly making it again and again.
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