Italian · Dinner
Rolled Seasoned Pork Roast (Low-Calorie)
A single boneless pork loin portion butterflied and pounded thin, filled with garlic, lemon zest, parsley and Parmesan, rolled tight and roasted until cooked through. Sliced into spirals and served over sautéed spinach with lemon juice and chicken stock, this Italian-style roast delivers lean protein.
$5
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
372Calories
43.8gProtein
18.6gFat
4.9gCarbs
0.9gSugar
1.5gFiber
690mgSodium
140mgChol
6.1gSat Fat
980mgPotassium
210mgCalcium
3.4mgIron
1.1mcgVitamin B12
14mgVitamin C
low-calorie
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Butterfly the pork loin and pound between plastic wrap to 1/4 inch thickness. Mince the garlic, chop the parsley, and grate the parmesan.
2
Build
Scatter garlic, lemon zest, parsley, parmesan, salt and pepper over the pork. Roll tightly into a log and tie with kitchen twine at three points.
3
Sear
Heat olive oil in an oven-safe skillet over medium-high heat. Sear the pork roll on all sides for 4 minutes until golden brown.
4
Roast
Transfer the skillet to a 400°F oven and roast for 18–20 minutes until an internal thermometer reads 145°F.
5
Plate
Rest the roast on a board for 5 minutes. Wilt the spinach in the same skillet over medium heat with chicken stock and lemon juice for 2 minutes. Snip the twine, slice into pinwheels and arrange over spinach.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g boneless pork loin
- 4 cloves4 cloves garlic
- 2 tsp2 tsp lemon zest
- 4 tbsp4 tbsp fresh parsley
- 2/3 oz20g parmesan
- 4 cups120g fresh spinach
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tsp2 tsp lemon juice
- 1/2 cup120ml chicken stock, low-sodium
