Loin Of Pork With Vegetable Stuffing
|Finely chopped yellow onion||2 Tablespoon|
|Finely chopped carrot||2 Tablespoon|
|Sweet red pepper||1⁄2 Medium, cored, seeded, and chopped fine|
|Whole wheat bread slice||1 , crumbled|
|Hot water||1⁄4 Cup (4 tbs)|
|Ground ginger||1⁄4 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Boneless pork loin||1 , trimmed of fat|
|Lemon juice||2 Tablespoon|
Preheat the oven to 400°F.
Put the onion, carrot, and red pepper in a small saucepan with just enough boiling water to cover; simmer over moderate heat until tender but still crisp about 4 minutes.
Drain, rinse under cold water, then drain well again; set aside.
In a medium size bowl, soften the bread by pouring the hot water over it and letting it stand for 1 minute.
Squeeze out all the liquid.
Add the cooked vegetables to the bread along with the salt, ginger, pepper, and cloves, and mix well.
With a sharp knife, cut a large pocket in the middle of the loin of pork, taking care not to cut through the opposite end.
Fill with the vegetable stuffing.
Sprinkle the lemon juice over the pork and rub it in.
Place the pork in an ungreased 13 x 9 x 2 baking pan and roast, uncovered, for 20 minutes; lower the heat to 350°F and roast 20 minutes longer.
Let the roast stand at room temperature for 20 minutes before serving.
Cut into 3/8 inch thick slices and serve.
Serving size: Complete recipe
Calories 1001 Calories from Fat 297
% Daily Value*
Total Fat 33 g50.7%
Saturated Fat 10 g49.9%
Trans Fat 0.3 g
Cholesterol 395 mg131.7%
Sodium 900.5 mg37.5%
Total Carbohydrates 28 g9.2%
Dietary Fiber 4.4 g17.5%
Sugars 7.8 g
Protein 141 g281.7%
Vitamin A 140.1% Vitamin C 165.5%
Calcium 10.5% Iron 27.9%
*Based on a 2000 Calorie diet