Ingredients
2 garlic cloves, minced5 teaspoons dried rosemary, crushed4 teaspoons dried marjoram1/2 teaspoon pepper1 boneless pork loin roast (2-1/2 pounds), trimmed8 small red potatoes, quartered1 pound fresh baby carrots1 tablespoon canola oil
Preparation
In a small bowl, combine garlic, rosemary, marjoram and pepper; set aside 1 tablespoon. Rub remaining mixture over roast; place in a shallow roasting pan. Combine potatoes, carrots and oil in a large resealable plastic bag; add reserved spice mixture and toss to coat. Arrange vegetables around roast. Cover and bake at 325° for 1 hour. Uncover and bake 1 hour longer or until a thermometer reads 160°-170°. Let stand for 10 minutes before slicing.
