Try this Balsalmic Rosemary Pork Loin recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 450.
In a food processor, combine rosemary, garlic, oil, vinegar, salt and pepper. Pulse to a course, wet paste. Spread 3/4 of the paste over the pork roast. Place the roast, fat side up, in a shallow roasting pan big enough to hold roast with 3 inch sides. Cook 15 minutes.
Meanwhile, mix the Rutabaga with the remaining paste. Once the 15 minutes above have completed, pull the roast from the oven and reduce the oven to 350. Add the Rutabags to the disk, surrounding the pork roast. Place back into the oven for an additional 50-60 minutes. If the rutabagas are done, transfer the roast to a place and keep cooking the rutabagas.
Let the roast sit for 10 minutes before slicing to serve to your guest.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (299g) | ||
Recipe Makes: 8 Servings | ||
|
||
Calories: 79 | ||
Calories from Fat: 17 (22%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 1.9g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 182.6mg | 6 % | |
Potassium 535.6mg | 14 % | |
Total Carbohydrate 14.8g | 4 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 10.4g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 79
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.