Healthier Roasted Pork Loin

Healthier Roasted Pork Loin

7
MakeItHealthy 714

"The rosemary flavor and fragrance is even more pronounced in this healthier version of Kathleen's recipe, because we used fresh rosemary rather than dried. We also added fresh carrots, potatoes, and fennel for a delicious and healthy meal!"
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Ingredients

2 h 30 m servings 305 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 305 kcal
  • 15%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 21.6g
  • 7%
  • Protein:
  • 21.9 g
  • 44%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 97 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Crush garlic with rosemary, salt, and pepper to make a paste. Pierce meat with a sharp knife in several places and press the garlic paste into openings. Rub meat with remaining garlic mixture and 2 tablespoons olive oil.
  3. Place the pork loin into a roasting pan and cook in preheated oven for 45 minutes, basting with pan juices several times. Add the carrots, potatoes, and fennel to the pan and drizzle with 2 tablespoons olive oil. Season with more salt and pepper. Continue to roast until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  4. Remove roast and vegetables to platter. Pour wine into pan, and bring to a boil while scraping browned bits of food off bottom of pan with wooden spoon. Serve with pan juices.

Footnotes

Reviews

7
  1. 10 Ratings

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Most helpful positive review

I am only reviewing the pork loin part of the recipe. Very tasty and moist.

Most helpful critical review

As much as we love rosemary (we grow it all over our property), we thought it was waaay too much. It totally overpowers the pork, which will be cooked to a hockey puck if you follow the instruct...

I am only reviewing the pork loin part of the recipe. Very tasty and moist.

Excellent. Our local grocery store does not carry fennel, and I wanted the flavor added to it so I used a little fennel seed. I did not have any white wine so I did not use wine, could have us...

Followed the recipe exactly and it was delish! I will make this again :)

As much as we love rosemary (we grow it all over our property), we thought it was waaay too much. It totally overpowers the pork, which will be cooked to a hockey puck if you follow the instruct...

Made this, except without the veggies. Very moist and tender and full of flavor!

Served this recipe for Easter. It was a hit and I only had a little bit left for the next day. It was great leftover too. I did not use fennel cause I couldn't find it in the grocery store. It...

Very yummy! I used baby carrots and sweet potatoes instead. It came out very delicious. I think it needs a little more spices (I did use a larger loin but had compensated with more spices, bu...