On a nice rainy day this meal hits the spot. I love roasted vegatables and roasted pork goes so well with them. It will make you house smell so good. First I get the pork roast ready. I love my Pampered Chef Roaster for this, it makes the roast fall apart and melt in your mouth. So I put the roast in the roaster.
Rub down the pork roast with olive oil.
Next step create the salt and herb rub. I put in a 2 tablespoons of all season salt, 2 tablespoons of garlic salt, 1 tablespoon of onion powder, and garlic powder, sea salt and then I add chopped rosemary.
Mix the rosemary in with the salt rub and coat the entire pork roast until covered completely.
Now you are probably thinking “whoa that is too much salt.” but trust me it will make this roast taste so good.
Place the lid on the roaster and put in a preheated oven at 250 degrees.
Cook for about 2 to 3 hours maybe more if you have a big roast. This one took about 4 1/2 hours.
While the roast is cooking prep your veggies. On this batch of roasted veggies I used carrots, sweet potatoes, red onion and little red potatoes.
Cut them all about the same size and put on a baking sheet. Now the vegetables only take about an hour at 450 degrees so you should wait to do the next few steps until you are ready to put it in the oven. Just before you put them in the oven I coat them with olive oil. Not too much though or you will have soggy veggies. Then take some fresh rosemary and chop it up and add to the veggies along with a sprinkle of all season salt and garlic salt.
Heat your oven to 450 degrees and cook for about an hour. Keep an eye on them it might not take so long. Remember the smaller you cut them the shorter it will take.
Here is the roast after it comes out of the oven. Let it sit for a minute before you remove it from the pan. It will be juicer.
Oh the veggies look so good. YUM!
Dinner is done. Now I want to make this all over again. Please try this and don’t be afraid of the salt.