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Add a photoA lean pork loin, marinated in sun dried tomatoes and roasted to give you a lightly flavored, healthy dinner option.
Ingredientes
- 2-3 pound boneless pork loin
- 2 cups potatoes, peeled and cubed
- 2 cups carrots, cut in 1 inch slices
- 1 large yellow onion, sliced
- 2 cloves garlic
- 1/3 cup white vinegar
- 1/2 cup sun dried tomatoes in oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 Tbs Italian seasoning
Direcciones
- Trim fat from loin. Cut 1 inch slits in the top of loin (optional for enhanced flavor).
- Remove sun dried tomatoes from oil, reserve oil for later use. In a food processor or small blender, combine sun dried tomatoes, garlic, vinegar, 1 1/2 Tbs of the Italian seasoning, salt and pepper. Pulse mixture until well blended and smooth. Place loin in a resealable plastic bag and pour marinade over the top. Massaging through the bag, work the marinade into the loin thoroughly. Refrigerate for at least 4 hours, preferably over night.
- Preheat oven to 325 degrees F.
- Add the potatoes, carrots, and onions to a large mixing bowl. Toss with 2 Tbs of oil reserved from the sun dried tomatoes, 1/2 Tbs Italian seasoning, salt and pepper to taste.
- Place marinated pork loin in the center of a shallow roasting pan. Place vegetables in roasting pan around the pork loin. Roast, uncovered, for 1 to 1 1/2 hours or until thermometer registers 155 degrees F. Tent with foil and let stand for 15 minutes before carving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 285g | |
| Recipe makes 6 servings | |
| Calories 302 | |
| Calories from Fat 82 | 27% |
| Total Fat 9.2g | 12% |
| Saturated Fat 2.61g | 10% |
| Trans Fat 0.04g | |
| Cholesterol 104mg | 35% |
| Sodium 358mg | 15% |
| Potassium 1076mg | 31% |
| Total Carbs 14.9g | 4% |
| Dietary Fiber 2.8g | 9% |
| Sugars 3.11g | 2% |
| Protein 38.18g | 61% |
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