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Ingredientes
- 2 tsp lemon pepper
- 1 tsp salt
- 1 tsp dry thyme, leaves
- 2 Tbsp. fresh rosemary, finely, minced Pork Loin
- 1 x pork, loin
- 3 Tbsp. extra virgin olive oil
- 1 x red onion, minced
- 1/2 c. prosciutto
- 4 med potato, cubed
- 2 med carrot, diced
- 1 med fennel, bulb, sliced
- 6 clv garlic, peeled Sauce
- 1 c. chicken stock
- 1 c. 35% cream
- 2 Tbsp. fresh pesto
- 1 c. peas
- 1 c. parmesan cheese
Direcciones
- Pork Loin:Preheat oven to 350 degrees Fahrenheit.
- Rub pork with the rub ingredients. Set aside.
- Heat extra virgin olive oil in saute/fry pan on medium heat. Brown the pork on both sides for about 10 min. Reserve pan and remove pork to a deep baking dish.
- In the reserved pan, saute/fry the onion and prosciutto for about 2 min on medium heat. Add in the potatoes, carrots, fennel and garlic and brown for another 3 min. Transfer mix to the baking dish with the pork. Roast in 350-degree oven for 15 min, covered.
- Sauce:For the sauce, bring the chicken stock, cream, pesto, peas and Parmesan cheese to a simmer. Serve over the pork loin and vegetables.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 518g | |
| Recipe makes 4 servings | |
| Calories 603 | |
| Calories from Fat 314 | 52% |
| Total Fat 35.58g | 44% |
| Saturated Fat 14.58g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 1226mg | 51% |
| Potassium 1405mg | 40% |
| Total Carbs 47.72g | 13% |
| Dietary Fiber 8.4g | 28% |
| Sugars 7.21g | 5% |
| Protein 25.97g | 42% |
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