Pork Roast with Winter Vegetables

Serves 8 • Gluten Free • Photo

• 2 large garlic cloves, minced
• Grated zest of ½ lemon
• 1 tablespoon chopped fresh rosemary
• 1½ teaspoons salt
• ½ teaspoon black pepper
• 1 (2-pound) lean boneless center-cut pork loin roast, trimmed
• ½ butternut squash, peeled, seeded, and cut into 16 pieces
• 2 large parsnips, cut into 2-inch lengths
• 2 large carrots, cut into 2-inch lengths
• 4 celery stalks, cut into 2-inch lengths
• 4 teaspoons extra-virgin olive oil

1 Preheat oven to 450ºF. Spray large roasting pan with olive oil nonstick spray.

2 Mix together garlic, lemon zest, rosemary, ¾ teaspoon of salt, and ¼ teaspoon of pepper in cup. Rub all over pork. Place pork in roasting pan. Scatter squash, parsnips, carrots, and celery around pork; drizzle with oil. Sprinkle vegetables with remaining ¾ teaspoon salt and ¼ teaspoon pepper; toss to coat. Roast until instant-read thermometer inserted into center of pork registers 145ºF and vegetables are tender, about 35 minutes.

3 Transfer pork to cutting board and let stand 10 minutes. Cut pork into 16 slices and serve with vegetables.

Per serving (2 slices pork and 1 cup vegetables): 281 Cal, 14 g Total Fat, 5 g Sat Fat, 0 g Trans Fat, 68 mg Chol, 544 mg Sod, 14 g Total Carb, 4 g Sugar, 4 g Fib, 24 g Prot, 76 mg Calc. PointsPlus value: 7

Cook’s Note

Always wash fruits and vegetables before peeling them, since bacteria on the skin can be transferred to the produce while peeling.

Caribbean-Style Pork Tenderloin

Serves 4 • Gluten Free

• Grated zest and juice of 1 orange
• Grated zest and juice of 1 lime
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 2 teaspoons ground cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Pinch cayenne
• 1 (1-pound) pork tenderloin, trimmed

1 Combine orange zest and juice, lime zest and juice, oil, garlic, cumin, salt, black pepper, and cayenne in large zip-close plastic bag; add pork. Squeeze out air and seal bag; turn to coat pork. Refrigerate, turning bag occasionally, at least 2 hours or up to overnight.

2 Preheat oven to 450ºF.

3 Lightly spray roasting pan with nonstick spray. Place tenderloin in pan; drizzle marinade over top. Roast 5 minutes. Reduce oven temperature to 350ºF and roast until instant-read thermometer inserted into center of tenderloin registers 145ºF, 12–15 minutes. Transfer to cutting board and let stand 5 minutes. Cut into 12 slices.

Per serving (3 slices): 176 Cal, 7 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 62 mg Chol, 342 mg Sod, 5 g Total Carb, 2 g Sugar, 1 g Fib, 23 g Prot, 27 mg Calc. PointsPlus value: 4

Cook’s Note

Keep the island feeling of this pork dish by serving it with a plate of thinly sliced fresh pineapple sprinkled with chopped fresh cilantro and a bit of ground cinnamon.