A roast pork loin done Italian style
1. Preheat over to 350
2. Cut 1/4" deep slits all over surface of meat
3. Combine butter, prosciutto, rosemary, and garlic in a small bowl. Spread over surface of roast making sure it gets into slits. Season the roast with pepper.
4. Place in roasting pan, surround with endive, pour wine over it, and cook for 1 1/4 hours.
5. Remove pan from oven, cover roast loosely with foil. Let stand 15 minutes. Transfer to platter slice and serve.
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Serving Size: 1 Serving (11g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 39 | ||
Calories from Fat: 29 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.2g | 4 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 9.6mg | 3 % | |
Sodium 172.9mg | 6 % | |
Potassium 40.9mg | 1 % | |
Total Carbohydrate 0.7g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.6g | ||
Protein 2.1g | 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: 39
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