Recipes

Herb Roasted Pork Loin with Parsley Shallot Sauce | Honey Roasted Sweet Potatoes

Herb Roasted Pork Loin with Parsley Shallot Sauce 2

Thursday night, I decided to make something that was a little more involved than what I usually make on weeknights. It turned out really great! The only problem was that I accidentally got pork loin chops instead of a whole loin. It actually ended up making it cook a lot faster, which was good, but the problem was that I put the garlic/herb rub all over one side of each chop, and it ended up being a little overpowering. The sauce was fantastic! I used about half the amount of pork since there’s just two of us, but I made the entire sauce recipe, and then froze the extra in an ice cube tray and popped them into a freezer bag when they were solid. I think it would be great over chicken one night for a quick meal.

Herb Roasted Pork Loin with Parsley Shallot Sauce

Herb Roasted Pork Loin with Parsley Shallot Sauce
Healthy Appetite with Ellie Krieger

Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Yield: 8 servings (serving size is 4oz of meat and 1T of sauce)

2 garlic cloves, minced (1 tablespoon)
1/2 teaspoon salt
2 teaspoons olive oil
1 tablespoon finely chopped fresh sage leaves or 1 teaspoon dried sage
1 tablespoon finely chopped fresh rosemary leaves or 1 teaspoon dried
rosemary, crumbled
1 tablespoon finely chopped fresh thyme leaves or 1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1 (2 1/2-pound) center cut boneless pork loin, trimmed of all visible fat
1/2 cup Parsley Shallot Sauce, recipe follows

Preheat the oven to 350 degrees F.

Mash the garlic and salt together with a fork until it forms a coarse paste. Transfer to a small bowl and stir in the oil, fresh herbs and freshly ground pepper. Rub the garlic-herb paste all over the pork. Transfer the pork to a roasting pan and roast for 1 1/4 hours or until the internal temperature reaches 155 degrees F on an instant-read thermometer. Transfer the roast to a carving board and let rest for 15 minutes. Carve the pork into slices and serve with the sauce.

Parsley Shallot Sauce:
1 1/2 cups lightly packed flat-leaf parsley leaves
2 tablespoons coarsely chopped shallot
3 tablespoons Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons water
2 teaspoons fresh lemon juice
1/4 teaspoon salt
Freshly ground black pepper

Combine all ingredients in a blender and puree.

Yield: 1/2 cup

Nutritional information per serving:
Calories 263
Total fat 16 grams
Saturated fat 4.7 grams
Protein 28 grams
Carbohydrates 3 grams
Fiber 1 gram

MacGourmet Rating: 4 Stars

The side dish with this entree was so tasty! The potatoes were really tender, and the lemon added just the right amount of tang to the glaze. It was really easy to throw together, pop into the oven, and forget about it for an hour.

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Honey Roasted Sweet Potatoes
Healthy Appetite with Ellie Krieger

Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 1 hour
Yield: 6 servings (serving size 3/4 cup)

2 pounds red-skinned sweet potatoes
2 tablespoons olive oil
2 tablespoons honey
1 teaspoon fresh lemon juice
1/2 teaspoon salt

Preheat oven to 350 degrees F.

Peel and cut the sweet potatoes into 1-inch pieces and put in a 9 by 13 baking dish. In a small bowl whisk together olive oil, honey and lemon juice. Pour mixture over potatoes and toss to coat. Sprinkle with the salt, and bake, stirring occasionally, for about 1 hour, until potatoes are tender.

Nutritional information per serving:
Calories 167
Total fat 4.5 grams
Saturated fat 0.5 grams
Protein 2 grams
Carbohydrates 30 grams
Fiber 4 grams

MacGourmet Rating: 5 Stars

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