Rosemary Garlic Pork Rib Roast With Roasted Carrots And Onions
Serves: 4
Manley Abshire
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
53
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
WaterDirections:
1
Preheat oven to 350°F
2
In a large roasting pan combine carrots and onions and sprinkle with bacon
3
Trim fat on pork roast to 1/4 inch thick
4
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
5
Season roast with salt and freshly ground black pepper and arrange, fat side up, on vegetables
6
Roast pork and vegetables 1 hour and 20 minutes, or until pork registers 160°F
7
On a meat thermometer
8
Transfer pork to a platter and let stand 15 minutes
9
Pour off fat from pan
10
To pan with vegetables add water and cook over high heat, stirring to loosen brown bits, until most liquid is evaporated
11
Toss vegetables with parsley
12
Preheat oven to 350°F
13
In a large roasting pan combine carrots and onions and sprinkle with bacon
14
Trim fat on pork roast to 1/4 inch thick
15
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
16
Season roast with salt and freshly ground black pepper and arrange, fat side up, on vegetables
17
Roast pork and vegetables 1 hour and 20 minutes, or until pork registers 160°F
18
On a meat thermometer
19
Transfer pork to a platter and let stand 15 minutes
20
Pour off fat from pan
21
To pan with vegetables add water and cook over high heat, stirring to loosen brown bits, until most liquid is evaporated
22
Toss vegetables with parsley
23
Arrange vegetables on platter with pork and garnish with rosemary and parsley sprigs
24
Arrange vegetables on platter with pork and garnish with rosemary and parsley sprigs