Garlic, lemon and olives add the perfect tang to this delicious pork loin dish.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

15 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Trim fat from pork. Using a sharp knife, make a lengthwise cut down the center of the loin, cutting to, but not through, the opposite side. Cut horizontally into the meat, slicing away from the center cut and cutting to, but not through, the opposite side. Repeat on the opposite side. Open so pork is flat. Place plastic wrap over pork. Using the flat side of a meat mallet, pound to an even thickness.

  • In a small bowl, combine roasted sweet peppers, parsley, olives, lemon peel, garlic and thyme. Spread pepper mixture to an even layer over the roast. Roll the roast into a spiral. Tie roast with 100-percent-cotton kitchen string. Place roast, seam side down, on a rack in a shallow roasting pan. Sprinkle meat with the salt and pepper.

  • Roast, uncovered, for 50 to 60 minutes or until an instant-read thermometer inserted into center of roast registers 145 degrees F. Remove from oven. Cover meat with foil and let stand for 3 minutes. Remove string before slicing. If desired, serve with Chorizo Custard Dressing (see associated recipe).

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Nutrition Facts

135 calories; protein 21.5g; carbohydrates 1.2g; dietary fiber 0.5g; sugars 0.1g; fat 4.3g; saturated fat 1.2g; cholesterol 59.7mg; vitamin a iu 170.4IU; vitamin c 21.1mg; folate 3.2mcg; calcium 13mg; iron 0.8mg; magnesium 20.8mg; potassium 317.1mg; sodium 182.9mg.