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Categories:Viewed: 66 - Published at: 3 years ago
Ingredients
- 2 lbs carrots, peeled and halved lengthwise if large
- 1/2 lb shallot, peeled and halved
- 2 tablespoons fresh rosemary
- 2 tablespoons olive oil
- salt
- pepper
- 1 1/2 lbs boneless pork loin roast
Method
- Preheat oven to 450.
- On a rimmed baking sheet, toss carrots, shallots adn 1 tablespoons rosemary with on tablespoons olive oil. Season with salt and pepper. Roast veggies 10-12 minutes.
- Meanwhile, season pork with salt and pepper. In large skillet, heat 1 tablespoons oil over medium heat. Add pork and cook turning occasionally until golden brown on all sides, about 10-12 minute Transfer to a plate, insert meat thermometer.
- Remove baking sheet from oven; push vegetables to sides. Place pork in center; return to oven. Roast, tossing veggies occasionally until meat thermometer reads 145 (takes about 30-40 min.) Loosely tent with foil. Rest 10 min.
