Average Rating: 4.666666TOTAL TIME: Prep: 15 min. + chilling Bake: 50 min. + standing
YIELD: 8 servings.Ingredients
- 3 tablespoons olive oil
- 5 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon each dried basil, thyme and rosemary, crushed
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon pepper
- 1 boneless pork loin roast (3 to 4 pounds)
- 8 medium carrots, halved lengthwise
- 2 medium onions, quartered
Instructions
- 1. In a small bowl, mix oil, garlic and seasonings; rub over roast. Arrange carrots and onions on the bottom of a 13x9-in. baking pan. Place roast over vegetables, fat side up. Refrigerate, covered, 1 hour.
- 2. Preheat oven to 475°. Roast the pork for 20 minutes.
- 3. Reduce oven setting to 425°. Roast until a thermometer reads 145° and vegetables are tender, 30-40 minutes longer. Remove roast from oven; tent with foil. Let stand 20 minutes before slicing.
Nutrition Facts
1 serving: 295 calories, 13g fat (4g saturated fat), 85mg cholesterol, 388mg sodium, 9g carbohydrate (4g sugars, 2g fiber), 34g protein.
Diabetic Exchanges: 5 lean meat, 1 vegetable, 1 fat.
