Dinner

Roasted Pork Loin with Rosemary Salt, Shallots, Potatoes, Carrots, and Parsnips is for Dinner.

Roasted Pork Loin with Rosemary Salt, Shallots, Potatoes, Carrots, and Parsnips takes 15 minutes to prepare.

Roasted Pork Loin with Rosemary Salt, Shallots, Potatoes, Carrots, and Parsnips takes 55 minutes to cook.

Roasted Pork Loin with Rosemary Salt, Shallots, Potatoes, Carrots, and Parsnips makes 6 servings.

The ingredients for Roasted Pork Loin with Rosemary Salt, Shallots, Potatoes, Carrots, and Parsnips are:

2 pounds Yukon Gold Potatoes
1 pounds Shallot
3 Carrots cut crosswise on the diagonal into 2-inch pieces
3 Parsnips peeled and cut crosswise on the diagonal into 2-inch pieces
3 Garlic cloves, finely chopped
1 tsp Paprika
1/4 cup Olive Oil
4 tsp Rosemary
2 pound boneless Pork Loin Roast

Here is how you make Roasted Pork Loin with Rosemary Salt, Shallots, Potatoes, Carrots, and Parsnips:

1) Preheat oven to 450 degrees.2) Put the potatoes, shallots, carrots, and garlic in a large, heavy roasting pan, sprinkle with the paprika, and toss with 3 tablespoons of the olive oil to coat. Season with salt and pepper. Spread the vegetables evenly over the bottom of the pan. Sprinkle 2 teaspoons of the rosemary over the vegetables.3) Mix the remaining 2 teaspoons of rosemary with 1 tablespoon salt in a small bowl.4) Using a sharp knife, score the fat that covers the top of the pork by cutting shallow slashes, at one inch intervals, cutting into the fat but not the flesh. Rub the pork all over with the remaining 1 tablespoon of olive oil. Rub the rosemary salt all over the pork, working it into the score marks. If desired, tie the pork with cooking twine in 3 or 4 places to help it keep its shape while cooking.5) Place the pork, fat side up, on top of the bed of vegetables. Roast for about 40 minutes, or until the pork is golden brown and an instant read thermometer, inserted into the center, reads 140 degrees. Transfer the pork into a serving platter. Tent with aluminum foil and let rest for 10 minutes before slicing (the pork will continue to cook while it rests).6) Meanwhile, stir the vegetables in the pan and continue roasting them for about 10 minutes, or until tender and golden brown. Transfer the vegetables to the platter with the pork.7) Untie the pork if necessary. Slice the pork and serve it with the vegetables.Serving Size: 1/6 one the pork and vegetablesNumber of Servings: 6Recipe submitted by SparkPeople user ITSMEGER.

The nutritional information for Roasted Pork Loin with Rosemary Salt, Shallots, Potatoes, Carrots, and Parsnips is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 467.9

• Total Fat: 16.0 g
• Cholesterol: 73.3 mg
• Sodium: 309.5 mg
• Total Carbs: 45.0 g
• Dietary Fiber: 7.1 g
• Protein: 37.8 g