Herb-Crusted Pork Roast with Roasted Vegetables

This dish features a succulent herb-crusted pork roast, perfectly paired with a medley of roasted potatoes, carrots, and onions. The traditional flavors are enhanced with a hint of garlic and rosemary, creating a savory and aromatic meal that is both comforting and satisfying.

Ingredients:

• 2-3 lb pork roast
• 4 medium potatoes, chopped into chunks
• 2 large carrots, sliced
• 1 large onion, quartered
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon paprika
• 1 teaspoon dried thyme

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix together the minced garlic, rosemary, olive oil, salt, pepper, paprika, and thyme to create a paste.
3. Rub the herb paste all over the pork roast, ensuring it is well-coated.
4. In a large roasting pan, combine the chopped potatoes, sliced carrots, and quartered onions. Drizzle with olive oil and season with salt and pepper.
5. Place the seasoned pork roast on top of the vegetables in the roasting pan.
6. Roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature of the pork reaches 145°F (63°C).
7. Baste the pork and vegetables with the juices from the pan halfway through cooking.
8. Once cooked, remove the pork roast from the oven and let it rest for 10-15 minutes before slicing.
9. Serve the sliced pork roast alongside the roasted vegetables.