This recipe is brought to you by the American Heart Association's Patient Education program. Recipe copyright © 2009 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at deliciousdecisions.org.
| Sunday Pork Roast with Vegetables Download and print this recipe |
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| Serves 4; 3 ounces pork and 1/2 cup vegetables per serving Once you get this easy-to-assemble dinner in the oven, you can sit back and relax. A small amount of brown sugar and apple juice sweeten the pork, and the vegetables get a lot of flavor from the pan juices. |
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Ingredients Cooking spray 1 1-pound boneless center-cut pork loin roast or pork tenderloin, all visible fat discarded 1 tablespoon frozen apple juice concentrate, thawed 1 1/2 teaspoons light brown sugar 1 1/2 teaspoons garlic powder 1 1/2 teaspoons dried oregano, crumbled 1 1/2 teaspoons dried thyme, crumbled 1 1/2 teaspoons paprika 1/2 teaspoon pepper 2 small red potatoes, cut into 1/2-inch cubes 1/2 cup baby carrots 1/2 cup bite-size cauliflower florets 1/2 small zucchini, cut into 1/2-inch cubes 1/4 small red onion, cut into 1/2-inch dice Nutrition Analysis (per serving) Calories 227 Total Fat 8.0 g
Sodium 62 mg Carbohydrates 14 g
Dietary Exchanges: 1 carbohydrate, 3 lean meat |
Directions Preheat the oven to 375°F. Lightly spray a 13x9x2-inch baking pan with cooking spray. Brush the pork on all sides with the apple juice concentrate. In a small bowl, stir together the brown sugar, garlic powder, oregano, thyme, paprika, and pepper. Set aside 1 teaspoon of this mixture. Spread the remaining mixture all over the pork, pressing so it adheres. Put the pork in the baking pan. In a medium bowl, stir together the potatoes, carrots, cauliflower, zucchini, onion, and reserved 1 teaspoon brown sugar mixture. Place around the pork. Lightly spray the pork and vegetables with cooking spray. Bake for 55 minutes to 1 hour for the pork loin roast (40 to 45 minutes for the pork tenderloin), or until the pork registers 160°F on an instant-read thermometer and the vegetables are tender when pierced with a fork. Cover loosely with aluminum foil. Let stand for 5 minutes before slicing the pork. 
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