Rosemary and Garlic-crusted Pork Loin with Potatoes

Tender pork seasoned with lots of fresh rosemary and garlic and roasted to perfection with golden potatoes and sweet carrots = a perfect fall meal!

3 Tbs. fresh rosemary, chopped 3 cloves garlic, minced 1 tsp. kosher salt 1/2 tsp. freshly ground pepper 1 1/2 lbs. small Yukon Gold potatoes, quartered 1 lb. carrots, sliced

2 tsp. extra-virgin olive oil 2 lb. boneless center- cut pork loin roast, trimmed

● Preheat oven to 400° F. Combine rosemary, garlic, 1/2 tsp. salt, and pepper in small bowl; set aside. Combine potatoes, carrots, oil and remaining 1/2 tsp. salt in medium bowl; set aside.

● Place pork in roasting pan (preferably one with cooking rack) and spread rosemary rub over all sides of pork. Add potato and carrot mixture to roasting pan. Roast 60-70 minutes or until instant- read meat thermometer inserted into center registers 155°F. Let pork stand, lightly covered with foil, for at least 15 minutes before cutting and serving with potatoes and carrots.

Servings: 6. Cals.: 394; Protein: 31 g.; Fat: 18 g. (6 g. saturated); Chol.: 85 mg.; Carbs.: 29 g.; Sodium: 459 mg.; Fiber: 4 g.; Sugar: 5 g. Kitchen time: 25 minutes. Total time: 1 hour, 50 minutes.

No fresh rosemary on hand? Just replace it with 2 tsp. crushed dried rosemary.