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Garlic-Roasted Pork Loin

Garlic-Roasted Pork Loin

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  • Makes: 6 servings
  • Prep 30 mins
  • Roast 50 mins
  • Stand 10 mins
  • Serving Size: 3 ounces cooked meat with 2 tablespoons Salsa Verde each
  • Carb Grams Per Serving: 2

Ingredients

  • 1 1/2 pounds boneless pork top loin roast
  • 4 cloves garlic, peeled and cut into thin slivers
  • 1 teaspoon kosher salt or sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 recipe Salsa Verde (below)

Directions

  1. Preheat oven to 425 degrees F. Using the tip of a sharp, thin-bladed knife, make small, 1/2-inch-deep slits all over the pork loin. Using the blade of the knife as a guide, slide a garlic sliver into each slit. Season loin with the salt and pepper.
  2. Place loin on a rack in a shallow roasting pan. Roast, uncovered, for 50 to 60 minutes or until an instant-read thermometer inserted into the center of the loin registers 150 degrees F.
  3. Transfer loin to a cutting board; cover with foil and let stand for 10 minutes. The temperature of the meat after standing should be 160 degrees F. Cut loin crosswise into 12 slices. Divide slices among six serving plates. Top with Salsa Verde.

Salsa Verde

Ingredients

  • 1/2 cup cold water
  • 1/3 cup snipped fresh flat-leaf parsley
  • 1/4 cup olive oil
  • 3 tablespoons snipped fresh cilantro
  • 1 fresh serrano chile pepper, stemmed and finely chopped
  • 1 teaspoon finely shredded lemon peel
  • 4 teaspoons lemon juice
  • 2 cloves garlic, minced
  • 1/4 teaspoon kosher salt or sea salt
  • a pinch crushed red pepper

Directions

  1. In a small bowl, combine water, parsley, olive oil, cilantro, serrano pepper, lemon peel, lemon juice, garlic, salt, and red pepper. Stir to combine. Let stand at room temperature for 10 minutes before serving.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 235 cal., 13 g total fat (3 g sat. fat), 71 mg chol., 450 mg sodium, 2 g carb. 26 g pro.

Diabetic Exchanges

Lean Meat (d.e): 3.5; Fat (d.e): 1.5