- 3 bunches small thin carrots (not baby carrots, about 2 pounds)
- 3/4 pound small white onions, halved lengthwise
- 3 bacon slices, chopped
- an 8 rib pork rib roast (about 4 1/2 pounds)
- 2 garlic cloves, sliced thin about 1/4 cup small leaf clusters from fresh rosemary sprigs
- 1/4 cup water
- 1 tablespoon chopped fresh parsley leaves
- Garnish:fresh rosemary and parsley sprigs
- Preheat oven to 350°F.
- In a large roasting pan combine carrots and onions and sprinkle with bacon.
- Trim fat on pork roast to 1/4 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.