Herb Roasted Pork Loin and Potatoes
- 6 medium red potatoes, peeled and quartered
- 6 carrots, peeled
- 1 onion, halved
- 3 Tbsp olive oil
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 2 lb boneless pork loin roast
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Preheat oven to 350° F.
Boil the potatoes in a pot with enough water to cover them for 10 minutes. Drain, cool and place in a bowl. Toss with 2 Tbsp olive oil, 1/2 tsp thyme and 1/2 tsp garlic powder. Salt and pepper to taste. Cover carrots and onion in remaining 1 Tbsp olive oil; salt and pepper to taste.
Rub pork loin roast with 1 tsp thyme, 1 tsp garlic powder and 1 tsp onion powder. Sprinkle with salt and pepper. Sear all sides of the roast in a skillet over medium-high heat.
Place roast on a rack in a shallow roasting pan (if you're cooking a small roast like the one my recipe calls for -- < 2 lbs -- you can cook it in a 9 x 13 Pyrex [it worked for me]. Anything bigger and I can't make any promises), and cook 20 minutes in the preheated oven.
Remove roast from oven and arrange the potatoes, carrots and onion around the roast; continue cooking for another 50 minutes, or until the internal temperature of the roast reaches 160° F.
Remove from oven, cover with foil and let sit 15 minutes before slicing. Serves four.
Boil the potatoes in a pot with enough water to cover them for 10 minutes. Drain, cool and place in a bowl. Toss with 2 Tbsp olive oil, 1/2 tsp thyme and 1/2 tsp garlic powder. Salt and pepper to taste. Cover carrots and onion in remaining 1 Tbsp olive oil; salt and pepper to taste.
Rub pork loin roast with 1 tsp thyme, 1 tsp garlic powder and 1 tsp onion powder. Sprinkle with salt and pepper. Sear all sides of the roast in a skillet over medium-high heat.
Place roast on a rack in a shallow roasting pan (if you're cooking a small roast like the one my recipe calls for -- < 2 lbs -- you can cook it in a 9 x 13 Pyrex [it worked for me]. Anything bigger and I can't make any promises), and cook 20 minutes in the preheated oven.
Remove roast from oven and arrange the potatoes, carrots and onion around the roast; continue cooking for another 50 minutes, or until the internal temperature of the roast reaches 160° F.
Remove from oven, cover with foil and let sit 15 minutes before slicing. Serves four.
| Nutrition Facts | ||||||
Serving Size 678 g | ||||||
Amount Per Serving | ||||||
Calories 693 Calories from Fat 170 | ||||||
% Daily Value* | ||||||
Total Fat 18.8g 29% | ||||||
Saturated Fat 4.3g 21% | ||||||
Trans Fat 0.1g | ||||||
Cholesterol 166mg 55% | ||||||
Sodium 214mg 9% | ||||||
Total Carbohydrates 63.7g 21% | ||||||
Dietary Fiber 8.8g 35% | ||||||
Sugars 9.2g | ||||||
Protein 66.8g | ||||||
| ||||||
Nutrition Grade A | ||||||
* Based on a 2000 calorie diet |
Nutritional Analysis
Good points
- Low in sodium
- High in niacin
- High in phosphorus
- High in potassium
- Very high in selenium
- Very high in thiamin
- Very high in vitamin A
- High in vitamin B6
As you can see, pretty dang healthy. Once you try it, you'll also think it's pretty dang delicious.
No comments:
Post a Comment