Sunday Pork Roast With Vegetables
Serves 4; 3 ounces pork and 1/2 cup vegetables per serving. Recipe is from the American Heart Association.
1 (1-lb.) boneless center-cut pork loin roast or pork tenderloin, all visible fat discarded
1 tbl. frozen apple juice concentrate, thawed
11/2 tsps. light brown sugar
11/2 tsps. garlic powder
11/2 tsps. dried oregano, crumbled
11/2 tsps. dried thyme, crumbled
11/2 tsps. paprika
1/2 tsp. pepper
2 small red potatoes, cut into 1/2-inch cubes
1/2 cup baby carrots
1/2 cup bite-size cauliflower florets
1/2 small zucchini, cut into 1/2-inch cubes
1/4 small red onion, cut into 1/2-inch dice
1. Preheat the oven to 375 F. Lightly spray a 13-inch-by-9-inch-by-2-inch baking pan with cooking spray.
2. Brush the pork on all sides with the apple juice concentrate.
3. In a small bowl, stir together the brown sugar, garlic powder, oregano, thyme, paprika, and pepper. Set aside 1 teaspoon of this mixture. Spread the remaining mixture all over the pork, pressing so it adheres. Put the pork in the baking pan.
4. In a medium bowl, stir together the potatoes, carrots, cauliflower, zucchini, onion, and reserved 1 teaspoon brown sugar mixture. Place around the pork. Lightly spray the pork and vegetables with cooking spray.
5. Bake for 55 minutes to 1 hour for the pork loin roast (40 to 45 minutes for the pork tenderloin), or until the pork registers 160 F on an instant-read thermometer and the vegetables are tender when pierced with a fork. Cover loosely with aluminum foil. Let stand for 5 minutes before slicing.
Nutritional analysis per serving: 227 calories, 8.0 grams total fat, 3.0 grams saturated fat, 0.0 grams trans fat, 1.0 grams polyunsaturated fat, 3.5 grams monounsaturated fat, 64 milligrams cholesterol, 62 milligrams sodium, 14 grams carbohydrates, 3 grams fiber, 6 grams sugars, 24 grams protein.