Pork Roast With Roasted Vegetables Recipe

Ingredients

1

(4 to 5-lb.) bone-in pork sirloin roast

1

teaspoon peppered seasoned salt

3/4

teaspoon dried marjoram leaves

1/2

teaspoon crushed dried rosemary leaves

3

large russet or baking potatoes, unpeeled, cut into 1 1/2-inch pieces (3 to 4 cups)

2

cups fresh baby carrots

2

tablespoons olive oil

Preparation

Heat oven to 375°F. Place pork roast in ungreased 13x9-inch (3-quart) glass baking dish. Sprinkle pork with 1/2 teaspoon of the peppered seasoned salt, 1/2 teaspoon of the marjoram and 1/4 teaspoon of the rosemary. Add 1/3 cup water to baking dish.

In large bowl, combine potatoes and carrots. Add oil, remaining 1/2 teaspoon peppered seasoned salt, remaining 1/4 teaspoon marjoram and remaining 1/4 teaspoon rosemary; toss to coat. Arrange vegetables around pork in dish.

Bake at 375°F. for 2 to 2 1/2 hours or until meat thermometer registers 160°F. and vegetables are tender, turning vegetables once or twice during baking. Let stand 5 minutes before serving. Cut pork into slices; serve with vegetables.