Pork Loin and Vegetables
Serves
6
Cost/Serving
$1.10
Serving Size: 3 ounces meat and 1 cup vegetables
Ingredients
- 2 cups onions (cut in wedges) (about 1/2 pound or 2 medium onions)
- 2 cups potatoes, diced (about 12 ounces or 2 medium)
- 2 cups baby carrots or 3/4 pound regular carrots, sliced
- 2 tablespoons oil (canola or vegetable), divided
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/4 pounds pork loin
- For Rub:
- 1 tablespoon brown sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
Instructions
- Preheat oven to 400°F.
- Mix vegetables with 1 tablespoon oil, salt, and pepper in a bowl.
- Lay vegetables around the edge of a 9"x 13" pan. Put in oven.
- Use a small bowl to make the rub. Mix the brown sugar, garlic, pepper, and salt in the bowl.
- Sprinkle the rub over the loin. Press gently so the rub sticks to the roast. Wash your hands after handling the raw meat.
- Heat 1 tablespoon vegetable oil in a large skillet over medium high heat. Add the loin. Brown the sides of meat. Cook about 2-3 minutes per side.
- Transfer the pork to the center of the pan with vegetables. Bake for about 40 minutes. Check the temperature after 30 minutes in the oven.
- Remove from oven when meat thermometer reads 145ºF. Let set for 5 minutes. Slice and serve.
Nutrition Facts
6 Servings Per RecipeServing Size: 3 ounces meat and 1 cup vegetables
Amount Per Serving
Calories 240
- % Daily Value*
- Total Fat 8g
- 10%
- Saturated Fat 1.5g
- 8%
- Trans Fat 0g
- Cholesterol 55mg
- 18%
- Sodium 310mg
- 13%
- Total Carbohydrates 19g
- 7%
- Dietary Fiber 4g
- 14%
- Total Sugars 7g
- Includes 2g Added Sugars
- 4%
- Protein 22g
- Vitamin D 0.4mcg
- 2%
- Calcium 31mg
- 2%
- Iron 2mg
- 11%
- Potassium 749mg
- 16%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
