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Roasted Pork Loin and Vegetables

Diet.Chef's picture
  Garlic 3 Clove (15 gm), minced
  Dried rosemary 1 1⁄2 Teaspoon, crushed
  Salt 1 Teaspoon
  Ground black pepper 1 Teaspoon
  Red onions 3 Medium, cut into wedges
  Sweet potato 1 Large, peeled and cut into 1inch chunks
  Yellow bell pepper 1 Medium, cut into 1inch chunks
  Apple cider 1⁄4 Cup (4 tbs)
  Boneless centre pork loin 16 Ounce, trimmed

Preheat the oven to 425°F.
Coat a 13" X 9" roasting pan with olive-oil cooking spray.
In a small bowl, combine the garlic, rosemary, salt, and black pepper.
Place the onions, sweet potato, and bell pepper in the prepared pan.
Sprinkle with 2 tablespoons of the garlic mixture and the cider and toss to coat.
Rub the remaining garlic mixture over the pork; set aside.
Roast the vegetables for 20 minutes.
Place the pork in the pan with the vegetables and roast for 30 minutes, or until a thermometer inserted in the center of the pork registers 155°F and the juices run clear.
Let stand for 10 minutes before slicing.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 331 Calories from Fat 112

% Daily Value*

Total Fat 12 g19.1%

Saturated Fat 5.2 g25.9%

Trans Fat 0 g

Cholesterol 60 mg20%

Sodium 558.6 mg23.3%

Total Carbohydrates 28 g9.2%

Dietary Fiber 5.5 g21.8%

Sugars 13.2 g

Protein 25 g49.6%

Vitamin A 109% Vitamin C 126.9%

Calcium 8% Iron 7.9%

*Based on a 2000 Calorie diet

Roasted Pork Loin And Vegetables Recipe