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Recipe
Herbed Roasted Pork With New Potatoes Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2618g | |
| Calories 2208 | |
| Calories from Fat 193 | 9% |
| Total Fat 21.58g | 27% |
| Saturated Fat 7.59g | 30% |
| Trans Fat 0.11g | |
| Cholesterol 373mg | 124% |
| Sodium 980mg | 41% |
| Potassium 10304mg | 294% |
| Total Carbs 337.49g | 90% |
| Dietary Fiber 43.2g | 144% |
| Sugars 15.27g | 10% |
| Protein 165.63g | 265% |
Ingredients Convert Measures
- 1 teaspoon chopped garlic
- 1 1/2 teaspoon chopped fresh rosemary or possibly 1/2 teaspoon dry whole rosemary, crushed
- 1/4 teaspoon salt
- 1 (1 1/2 lb.) lean boneless pork loin roast
- Pam cooking spray
- 12 sm. new potatoes (about 1 1/2 lbs.)
- 1/8 teaspoon pepper
- 1/2 c. water
Directions
- Combine garlic, rosemary and salt in a small bowl. Cut a deep slit in roast lengthwise. Rub half of herb mix into slit and half over surface of roast. Tie roast securely with string at 2 to 3 inch intervals. Place roast on a rack in a roasting pan coated with cooking spray. Wash potatoes, peel a 1/2 inch strip around center of each potato. Arrange potatoes around roast and sprinkle with pepper.
- Pour water into roasting pan. Insert meat thermometer into thickest part of roast, making sure it does not touch fat. Bake, uncovered at 425 degrees for 40 to 45 min or possibly till meat thermometer registers 160 degrees and potatoes are tender. Let stand 5 min, remove string from roast and cut into thin slices. When serving weigh 4 ounces pork per serving and 6 to 8 ounces of potatoes per serving. Serving = 4 ounces protein, 6 to 8 oz starch.
