Recipe - Rosemary Garlic Pork Rib Roast With Roasted Carrots And Onio

3 bn Small thin carrots; (not
baby carrots, about 2
pounds)
Three fourths pound Small white onions; halved
lengthwise
3 Bacon slices; chopped
1 8rib pork rib roast; (about
4 One half pounds)
2 Garlic cloves; cut or sliced up thin
One fourth cup Small leaf clusters from
fresh rosemary sprigs;
about
One fourth cup Water
1 tablespoon Chopped fresh parsley leaves

GARNISH
Fresh rosemary sprigs
Parsley sprigs

http://epicurious.com/db/recipes/recipesH/3/10213.html

Preheat oven to 350°F.

In a large roasting pan combine carrots and onions and sprinkle with bacon.

Trim fat on pork roast to One fourth inch thick. With a paring knife make shallow
slits in fat about 1 inch apart and in each insert a garlic slice and a
rosemary leaf cluster. Season roast with salt and freshly ground black
pepper and arrange, fat side up, on vegetables. Roast pork and vegetables 1
hour and 20 minutes, or until pork registers 160°F. on a meat thermometer.
Transfer pork to a platter and let stand 15 minutes.

Pour off fat from pan. To pan with vegetables add water and cook over high
heat, stirring to loosen brown bits, until most liquid is evaporated. Toss
vegetables with parsley.

Arrange vegetables on platter with pork and garnish with rosemary and
parsley sprigs.

Serves 6

Posted to recipeludigest by LSHW shusky@erols.com on Mar 24, 1998