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Garlic and Herb Roast Pork and Vegetables
1 h 15 m
Diabetic Living Magazine
“Perfectly seasoned roast pork and potatoes are sure to please your guests!”
4 (5 ounce) baking potatoes
2 tablespoons canola oil
¾ teaspoon salt
1 2½ to 2¾-pound boneless pork top loin roast (single loin), trimmed of fat
2 teaspoons 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 ounces Brussels sprouts, trimmed and halved (if large)
1 large onion, cut into 1-inch wedges
½ teaspoon black pepper
Snipped fresh chives (optional)
1Arrange oven racks in top one-third and bottom one-third of oven. Preheat oven to 425°F. Prick potatoes with a fork. Brush with 1 tablespoon of the oil and sprinkle with ¼ teaspoon of the salt. Wrap each potato in foil.
2Sprinkle 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.
3Meanwhile, line a 15x10-inch baking pan with foil; coat with cooking spray. In a large bowl combine carrots, Brussels sprouts and onion. Drizzle with remaining 1 tablespoon oil and sprinkle with pepper and remaining ½ teaspoon 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 brown.
4Transfer 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 topping with chives if desired. Reserve remaining meat for another use. (see Tip)
Tip: Place remaining meat in an airtight container and store in refrigerator up to 3 days or freeze up to 3 months. Use in chili, tacos, or sandwiches.