RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4147
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| Recipe Name: |
Brown Sugar Roast Pork with Veggies - Copy |
| Source: |
Unknown |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$2.14
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Tablespoon oil, canola
0.25 Cup oil, canola for potatoes
1 to taste salt and pepper
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Directions:
Preheat oven to 375 degrees.
Mix ΒΌ cup canola oil, salt and pepper with sliced carrots and potatoes.
Mix 1 tablespoon canola oil, brown sugar, garlic and rub all over pork loin.
On one large cookie sheet, put down some foil and add the carrots and potatoes. Spread apart the vegetables to make an opening in the pan for the pork. Add the pork to the pan. Roast the pork and vegetables for 40 to 50 minutes, or until a meat thermometer registers at 150 degrees in the center of the roast.
Open your oven and remove the pork onto a plate or cutting board to let it rest and cover it with a piece of foil. Let the pork rest for 5 to 10 minutes, then remove the veggies from the oven once you are ready to serve the pork. This allows them to finish cooking while only using one pan and makes sure they are hot when the pork has rested. |
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| Nutrition per Serving: |
| Calories: |
1591 |
Total Carbs: |
45.6 |
Net Carbs: |
21.3 |
| Cholesterol: |
112.0 |
Fat: |
35.1 |
Protein: |
62.68 |
| Fiber: |
24.27 |
Sodium: |
131.17 |
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