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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)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Pork Loin with Vegetables

Source: dLife

Roasted Pork loin with a pineapple mustard sauce and roasted potatoes and carrots.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	313.1

Total Carbs	27.0 g

Dietary Fiber	2.9 g

Sugars	7.1 g

Total Fat	9.9 g

Saturated Fat	3.1 g

Unsaturated Fat	1.2 g

Potassium	1186.2 mg

Protein	26.5 g

Sodium	573.0 mg

Dietary Exchanges 9.9 Fat, 0.5 Vegetables, 0.4 Fruits, 3.4 Meat, 0.9 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

Directions

Preheat oven to 425 degrees F.
Combine pineapple juice concentrate, mustard, soy sauce, salt and pepper in a small bowl.
Peel the garlic and cut each clove into thirds.
Cut 18 slits in pork loin and tuck a piece of garlic into each slit.
Place pork loin in a small roasting pan and brush with half the pineapple-mustard mixture. Add ½ cup of broth and roast for 30 minutes.
Spray a shallow pan with nonstick cooking spray.
Quarter the potatoes and cut carrots into ½ inch thick slices.
Add vegetables and roast until the pork is done.
Reduce the oven temperature to 350 degrees F.
Brush pork with the remaining pineapple-mustard mixture and continue roasting until cooked through and internal temperature is 160 degrees F (approximately 30 minutes more).
Remove pork from the pain and let rest for 5 minutes.
Skim and discard fat from the pan juices.
Stir together cornstarch and remaining broth and add to the roasting pan.
Simmer over medium heat, stirring up brown bits, for 2-3 minutes or until slightly thickened.
Slice pork and serve with vegetables and gravy.