Tuesday, August 23, 2011

Pork Roast with Root Vegetables

Pork Roast with Root VegetablesOur local grocer had another sale on pork loin last week. Big haul of meat, little price. I was getting a bit tired of Garlic Pork and Citrus Pork, yummy though they both are. Having also found radishes on sale, I was inspired to make this dish. I used scallions as you see in the photo just because I had them on hand.

2 lbs boneless pork loin
½ lb carrots, cut into large pieces
½ lb radishes, whole or halved
½ onion, quartered (3 oz)
¼ t each salt and pepper, or to taste
  1. Place pork loin into the crock of a slow cooker.
  2. Surround with vegetables.
  3. Sprinkle with salt and pepper.
  4. Cover and cook on low 7-9 hours until until the internal temperature reaches 160°F.
  5. Remove from crock and let stand 5-10 minutes before slicing.
Nutrition Facts
Serving Size 1 slice pork and ⅛ vegetables
Serving per Recipe 8
Amount per Serving
Calories 191
Total Fat 7.1 g
  Saturated Fat 1.8 g
  Polyunsaturated Fat 0.6 g
  Monounsaturated Fat 2.1 g
Cholesterol 67 mg
Sodium 151 mg
Potassium 543 mg
Total Carbohydrates 4.6 g
  Dietary Fiber 3.5 g
  Sugars 1.9 g
Protein 25.6 g

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