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Pork Loin with Vegetables
Source: dLife

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

Prep Time: 15 minutes
Cook Time: 65 minutes
Difficulty: Intermediate

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
, 1 Vegetables , 1/2 Fruits , 3 1/2 Meat , 1 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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Ingredients Directions
  1. Preheat oven to 425 degrees F.
  2. Combine pineapple juice concentrate, mustard, soy sauce, salt and pepper in a small bowl.
  3. Peel the garlic and cut each clove into thirds.
  4. Cut 18 slits in pork loin and tuck a piece of garlic into each slit.
  5. 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.
  6. Spray a shallow pan with nonstick cooking spray.
  7. Quarter the potatoes and cut carrots into ½ inch thick slices.
  8. Add vegetables and roast until the pork is done.
  9. Reduce the oven temperature to 350 degrees F.
  10. 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).
  11. Remove pork from the pain and let rest for 5 minutes.
  12. Skim and discard fat from the pan juices.
  13. Stir together cornstarch and remaining broth and add to the roasting pan.
  14. Simmer over medium heat, stirring up brown bits, for 2-3 minutes or until slightly thickened.
  15. Slice pork and serve with vegetables and gravy.

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