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Rosemary & Garlic Crusted Pork Loin with Butternut Squash & Potatoes

Fall 2002, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.9 (19 votes)

Pork today is so lean, the meat will be dry and crumbly if overcooked, but there are a couple of tricks to help avoid that fate. The first is to turn the pork over halfway through the cooking time so the juices will concentrate in the center of the roast instead of settling on the bottom. Second, take the roast out of the oven when it is about 5° below the recommended internal temperature, which is 160°F. The meat will continue to cook as it rests.



READER'S COMMENT:
"We loved this recipe! The roast turned out perfect, and the potatoes were crisp and flavorful. The sauce added a nice finish. I didn't have any port so I used some red wine we were having that evening and it was great! We will definitely...
Rosemary & Garlic Crusted Pork Loin with Butternut Squash & Potatoes Recipe

4 Reviews for Rosemary & Garlic Crusted Pork Loin with Butternut Squash & Potatoes

11/22/2010

We loved this recipe! The roast turned out perfect, and the potatoes were crisp and flavorful. The sauce added a nice finish. I didn't have any port so I used some red wine we were having that evening and it was great! We will definitely enjoy this dish again!!!!!

Comments
11/22/2010
Anonymous

This recipe is delicious! The smell of the rosemary while it cooks is just heavenly, and the sauce really adds a nice finish. I didn'nt have any port so used some red wine we were enjoying that evening. We will definitely enjoy this dish again!!!

Comments
07/11/2010
Anonymous

Amazing!!.. We substitued a syrah for the port because that was what happened to be on hand. Delicious!

Comments
03/30/2010
Anonymous

Very very good, even as warmed up leftovers. Only adjustment was to scale up the spices for how much pork loin I bought and I didn't make the port sauce due to laziness. I'm sure it would have also tasted good. The pork was juicy, tender, didn't dry out, and the seasoning was perfect. Will make again!

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