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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
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Pork Loin with Roasted Vegetable Sauce

Source: dLife

Roasted pork loin glazed with roasted vegetable sauce and potatoes.

Rating:
Prep Time:	3 hours
Cook Time:	3 hours
Difficulty:	Difficult

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	761.6

Total Carbs	42.3 g

Dietary Fiber	5.0 g

Sugars	5.6 g

Total Fat	39.8 g

Saturated Fat	12.1 g

Unsaturated Fat	4.3 g

Potassium	2126.0 mg

Protein	55.8 g

Sodium	546.5 mg

Dietary Exchanges 39.8 Fat, 2.4 Vegetables, 7.3 Meat, 1.4 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 each medium garlic cloves 2.0
2 tsp fresh sage 0.5
0 1/2 tsp Salt Substitute, Cardia Salt 1.0
1 pinch black pepper 2.0
2 lb medium potatoes 2.0
2 tbsp olive oil 0.3333
0.3333 cup dijon mustard 3.0
3 lb whole loin pork chops 1.0
1 lb fresh tomatoes 2.0
2 each dried poblano peppers 2.0
2 each red onion 4.0
4 each medium garlic cloves 2.0
2 tsp extra virgin olive oil 0.5
0 1/2 cup canned unsalted tomato puree 2.0
2 tbsp fresh cilantro 2.0
2 tsp ground thyme 0.5
0 1/2 tsp salt substitute 2.0
2 tsp cider vinegar

Directions

Preheat the oven to 425 degrees.
Put the tomatoes and chiles in a broiler pan and broil on all sides until they are blackened. Remove from the broiler and place in a bowl.
Cover the onions and 4 peeled garlic cloves with 2 teaspoons of extra virgin olive oil and evenly spread in a baking sheet. Roast for 15 minutes, stirring sporadically.
Peel the blackened tomatoes, discard the cores, and save the juice.
Mix the juice and cored tomatoes together in a bowl.
Peel the chiles, discard the seeds and stems, and dice into 1/4 inch pieces.
Put the cooked onion and garlic in a blender and blend until moderately chopped. Pour in the bowl with the chiles and mix.
Place the blackened tomatoes in the blender and blend coarsely.
Add the tomatoes, tomato purée, cilantro, and thyme to the chiles mixture.
Pour in the vinegar and season with salt substitute, cover and refrigerate for 2-3 hours.
Increase the oven temperature to 450 degrees
Combine 2 minced garlic cloves, sage, and 1/2 teaspoon of salt in a bowl and season with pepper.
Situate the potatoes in a roasting pan and mix with 1 teaspoon of the sage mixture and 2 tablespoons of olive oil. Place the pan in the oven while making the pork.
Mix the roasted vegetable salsa and mustard in a bowl and smear over the pork.
Remove the pan from the oven and put the pork loin on top of the potatoes. Roast for 30 minutes, do not stir.
Take the pan out of the oven and stir the potatoes to make sure they are not sticking to the bottom of the pan.
Reduce heat to 325 degrees and continue cooking for approximately 1 1/4 hours, stirring every 15 minutes.
Once the roast has reached an internal temperature of 145 degrees, remove from the oven and place on a platter.
Let stand for 10 minutes before slicing.
Reduce the heat to 325 degrees and return the potatoes to the oven to keep warm.
Carve the meat and serve with the potatoes.