Roast Loin Of Pork With Vegetables Recipe

Name: Roast Loin Of Pork With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon dried whole rosemary, crushed; 1 teaspoon salt; 1/2 teaspoon coarsely ground black pepper; 1 (3-pound) pork loin center-cut rib roast, with chine bone notched at each rib; 3 medium onions, chopped; 2 large carrots, coarsely chopped; 4 sprigs fresh parsley; 1 bay leaf; 2 onions, thinly sliced; 2 tablespoons butter or margarine; 6 medium-size baking potatoes, peeled and sliced; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 cups chicken broth, divided; 1 tablespoon chopped fresh parsley

Servings: persons

1 teaspoon dried whole rosemary, crushed
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 (3-pound) pork loin center-cut rib roast, with chine bone notched at each rib
3 medium onions, chopped
2 large carrots, coarsely chopped
4 sprigs fresh parsley
1 bay leaf
2 onions, thinly sliced
2 tablespoons butter or margarine
6 medium-size baking potatoes, peeled and sliced
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups chicken broth, divided
1 tablespoon chopped fresh parsley

1
Combine rosemary, 1 teaspoon salt, and coarsely ground pepper; sprinkle over entire surface of roast. Place roast, fat side up, in a roasting pan with a cover. Insert meat thermometer, being careful not to touch bone or fat. Bake, uncovered, at 475u00b0 for 20 minutes. Place chopped onion, carrots, parsley sprigs, and bay leaf around meat. Reduce heat to 375u00b0; cover and bake an additional 40 minutes.
2
Saute sliced onion in butter in a heavy skillet until tender. Set aside.
3
Place potatoes in a lightly greased 13- x 9- x 2-inch baking dish. Sprinkle with 1 /2 teaspoon salt and 1/4 teaspoon pepper. Top with sauteed onion. Pour 1/2 cup chicken broth over onion and potatoes. Set aside.
4
Remove roast from roasting pan, reserving vegetable mixture in pan. Place roast in baking dish over onion and potatoes. Bake, uncovered, at 375u00b0 on lower oven rack for 45 minutes or until meat thermometer registers 170u00b0.
5
Add remaining chicken broth to vegetable mixture in roasting pan. Bring to a boil, and cook 5 minutes , stirring frequently. Strain through a sieve into a bowl; discard vegetables. Let broth stand 30 minutes; skim off fat.
6
Transfer roast, onion, and potatoes to a serving platter. Pour broth over roast. Sprinkle potatoes with chopped parsley.

494

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 teaspoon dried whole rosemary, crushed, 1 teaspoon salt, 1/2 teaspoon coarsely ground black pepper, 1 (3-pound) pork loin center-cut rib roast, with chine bone notched at each rib, and more.

Yes, Roast Loin Of Pork With Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Loin Of Pork With Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions