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Garlic and Herb Roast Pork and Vegetables
40g CARB
Serves 4
Hands On 30 min.
Total 1 hr. 15 min.
- 4 5- to 6-oz. baking potatoes
- 2 Tbsp. canola oil
- ¾ tsp. salt
- 1 2½- to 2¾-lb. boneless pork top loin roast (single loin), trimmed of fat
- 2 tsp. salt-free garlic and herb seasoning, such as Mrs. Dash
- Nonstick cooking spray
- 6 medium carrots, peeled, quartered lengthwise, and cut into 2-inch pieces
- 8 oz. Brussels sprouts, trimmed and halved (if large)
- 1 large onion, cut into 1-inch wedges
- ½ tsp. black pepper
- Snipped fresh chives (optional)
1. Arrange oven racks in top third and bottom third of oven. Preheat oven to 425°F. Prick potatoes with a fork. Brush with 1 Tbsp. of the oil and sprinkle with ¼ tsp. of the salt. Wrap each potato in foil.
2. Sprinkle meat with garlic and herb seasoning. Coat a 10-inch oven-going skillet with cooking spray; heat over medium-high. Add meat and cook 4 minutes or until browned on both sides. Transfer skillet to top oven rack. Place potatoes on rack next to skillet. Roast 25 minutes.
3. Meanwhile, line a 15×10-inch baking pan with foil; coat with cooking spray. In a large bowl combine carrots, Brussels sprouts, and onion. Drizzle with remaining 1 Tbsp. oil and sprinkle with pepper and remaining ½ tsp. salt; toss to coat. Spread vegetables in prepared pan. Transfer pan to bottom oven rack. Roast 25 to 30 minutes or until meat registers 145°F, potatoes are fork-tender, and roasted vegetables are tender and browned.
4. Transfer meat to a cutting board. Let stand 5 minutes before slicing. Serve half of the meat with potatoes and roasted vegetables, drizzling with pan juices and, if desired, topping with chives. Reserve remaining meat for another use.
To Store Place remaining meat in an airtight container and store in refrigerator up to 3 days or freeze up to 3 months.
per serving (4 oz. meat + 1 potato + 1 cup vegetables each) cal 422, fat 13 g (2 g sat. fat), chol 89 mg, sodium 593 mg, carb 40 g (9 g fiber, 9 g sugars), pro 37 g
Change It Up Instead of potatoes, truse cubed butternut squash, parsnip pieces, or cauliflower florets. Instead of carrots, try green beans, fresh mushrooms, or apple slices.
Prepare the Roast
1. Trim any fat from the surface of the pork loin. After starting the cut, lift and pull the fat taut, cutting between the fat and the meat.
2. Get a good sear on the pork to ensure deep flavor. Use a hot pan (really hot!). It can be stainless steel or nonstick, but it has to be oven-going.
cook once, eat all week
This recipe uses a larger roast than you will eat in one meal. Use the leftovers to create easy dinners later in the week.
1. Soup’s On Toss cubed pork into hot chicken or vegetable broth along with ramen, bok choy, and a sprinkle of green onion.
2. Easy Italian Serve sliced pork with creamy polenta topped with tomato sauce and Parmesan cheese shavings.
3. Taco Night Use 6-inch corn tortillas and top with pork, shredded cabbage, sriracha, plain Greek yogurt, cilantro, and a squeeze of lime.
Boneless pork top loin roast—aka single loin—is an economical and lean option for healthful cooking. Pork labeled as natural doesn’t contain any injected salt solution.