American · Dinner
Roast Pork Loin (Low-Chol)
Lean pork tenderloin rubbed with garlic, rosemary and thyme, seared until browned then oven-roasted to a blush pink centre. Served alongside roasted onions and carrots with a light pan jus made from low-sodium chicken stock.
$5
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
293Calories
34.8gProtein
12.9gFat
10.4gCarbs
4.9gSugar
2.3gFiber
545mgSodium
73mgChol
2.9gSat Fat
558mgPotassium
38mgCalcium
1.3mgIron
0.7mcgVitamin B12
4.5mgVitamin C
low-cholesterol
low-carb
gluten-free
egg-free
low-calorie
low-chol
Instructions
1
Prep
Pat the pork tenderloin dry and rub all over with minced garlic, rosemary, thyme, black pepper and salt until evenly coated.
2
Sear
Heat olive oil in an ovenproof skillet over medium-high heat and sear the pork 4 minutes, turning, until deep brown crust forms on all sides.
3
Roast
Scatter onion and carrot around the pork in the skillet and roast in a 200C oven 20 to 24 minutes until internal thermometer reads 63C and juices run clear.
4
Rest
Move the pork to a board and rest loosely tented 10 minutes.
5
Plate
Slice the rested pork across the grain, arrange with roasted vegetables and spoon pan jus over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz341g pork tenderloin
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh rosemary
- 2 tsp2 tsp fresh thyme
- 11 medium (120g) onion
- 22 medium (160g) carrot
- 2 tbsp30ml olive oil
- 1 tsp1 tsp black pepper
- 1/2 tsp1/2 tsp salt
- 1/2 cup120ml chicken stock
