My Very Own Very Awesome Pork Loin Roast Recipe

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My Very Own Very Awesome Pork Loin Roast
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Ingredients
17
Count
Nutrition
678
Calories
Total time
45
Minutes
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Ingredients:

  • 1 lb pork loin
  • 4 garlic cloves, slivered
  • 5 tbsp olive oil
  • 4 large carrots
  • 2 celery ribs
  • 2 tbsp butter
  • italian seasoning
  • 1/3 cup peach jelly or 1/3 cup jam
  • 1/3 cup strawberry jelly or 1/3 cup jam
  • 1 large orange , zest and juice
  • 4 tbsp sugar
  • 3 tbsp lemon juice
  • 1/2 cup orange juice

Directions:

  1. Start by preheating the oven to 350 Fahrenheit.
  2. Chop the carrots and celery into 1 inch pieces, thicker ends may be cut lengthwise, and chop the red potatoes into quarters, halves if using mini red potatoes.
  3. Toss to coat the vegetables in 2 tbl of the olive oil and place them at the bottom of a roasting pan with roasting rack. Add 2 tbl of cubed butter to vegetables.
  4. Season the vegetables with Italian seasoning, pepper and garlic salt to taste.
  5. Trim fat from loin if desirable, I leave the fat on so the vegetables have the favor of the pork. Make slits along the loin and insert slivers of 3 garlic cloves.
  6. Season the loin with pepper, garlic salt and seasoning salt to taste.
  7. Take remaining 3 tbl of olive oil and heat in a large skillet over medium heat. Add the last slivered garlic clove to the oil and brown. Once the garlic turns golden begin to remove it. If you leave the garlic in to long it will burn give a bitter taste.
  8. Sear the loin in the skillet. You're going to do this for less than a minute per side. You want to just barely brown the meat. We do this to retain the juices during roasting.
  9. Transfer the loin to the roasting rack and coat the top with Herbs De Provence.
  10. Place into pre-heated oven for about 30-45 minutes. Measure the internal temperature for proper doneness, about 155-170.
  11. While the pork is roasting the sauce can be prepared. Place all sauce ingredients into a medium sauce pan. Heat to a boil over medium heat.
  12. Once sauce begins to boil stir constantly till it's reduced by 1/3 or about 10 minutes. Sauce will thicken when it cools a bit.
  13. Once roast is done. Let set for about 10 minutes for juices to settle. Carve into slices and serve along side the roasted vegetables. Spoon sauce over pork slices and enjoy.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 677.84 Kcal (2838 kJ)
Calories from fat 270.77 Kcal
% Daily Value*
Total Fat 30.09g 46%
Cholesterol 82.17mg 27%
Sodium 157.9mg 7%
Potassium 1441.52mg 31%
Total Carbs 75.94g 25%
Sugars 22.74g 91%
Dietary Fiber 6.05g 24%
Protein 28.53g 57%
Vitamin C 61.9mg 103%
Vitamin A 0.8mg 26%
Iron 2.3mg 13%
Calcium 96.9mg 10%
Amount Per 100 g
Calories 137.25 Kcal (575 kJ)
Calories from fat 54.83 Kcal
% Daily Value*
Total Fat 6.09g 46%
Cholesterol 16.64mg 27%
Sodium 31.97mg 7%
Potassium 291.89mg 31%
Total Carbs 15.38g 25%
Sugars 4.61g 91%
Dietary Fiber 1.22g 24%
Protein 5.78g 57%
Vitamin C 12.5mg 103%
Vitamin A 0.2mg 26%
Iron 0.5mg 13%
Calcium 19.6mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.3
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • low cholesterol

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