Trim roast and rub with oil, salt and pepper.
Stir herbs into honey.
Grill roast to brown. After browned, glaze with honey and turn every 5 minutes.
Melt butter in saucepan. Add tomatoes and simmer 10 minutes.
Mince parsley and tarragon.
Put all ingredients into blender and pure.
Return to saucepan.
Fennel, onion and zucchini:
Cut fennel, onion and zucchini into wedges.
Toss with oil.
Wrap in foil and grill for 25 minutes.
Serve by placing sauce, then layer of veggies and thinly sliced pork loin.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (532g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 497 (60%)|
|Amt Per Serving||% DV|
|Total Fat 55.2g||74 %|
|Saturated Fat 22.7g||113 %|
|Monounsaturated Fat 23g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 206.2mg||63 %|
|Sodium 314.4mg||11 %|
|Potassium 1463.4mg||39 %|
|Total Carbohydrate 34.3g||10 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 29.7g|
|Protein 51.4g||73 %|
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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: 831
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