Roasted Pork And Vegetables

• 1 boneless lean pork roast (3 to 4 pounds)
• 1/4 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 2 garlic cloves, sliced
• 3 fresh rosemary sprigs
• 3 tablespoons olive oil
• 2 teaspoons minced garlic
• 2 teaspoons minced fresh rosemary
• 1-1/2 pounds small thin carrots
• 3 small onions, quartered
• 3 bacon strips, chopped

1. Sprinkle roast with 1/8 teaspoon salt and pepper; place in a shallow roasting pan. With a sharp knife, cut 1/2-in.-deep slits in the roast; insert a garlic slice in each slit. Tie rosemary sprigs on top of roast with kitchen string.
2. In a small bowl, combine the oil, minced garlic and rosemary, and remaining salt and pepper. Place carrots and onions around roast; drizzle with oil mixture. Top with bacon.
3. Bake, uncovered, at 350u0b0 for 1 to 1-1/4 hours or until a thermometer reads 160u0b0. Let stand for 10 minutes before slicing.

pork roast, salt, pepper, garlic, rosemary sprigs, olive oil, garlic, fresh rosemary, thin carrots, onions, bacon

Taken from www.tasteofhome.com/recipes/roasted-pork-and-vegetables/ (may not work)