2006 Tuscan Pork Roast

By boandozzy

4 ounces cooked pork equals 229 calories, 10 g fat (3 g saturated fat), 80 mg cholesterol, 282 mg sodium, 1 g carbohydrate, 1 g fiber, 31 g protein.

Diabetic Exchange: 4 lean meat.

Originally published as Tuscan Pork Roast in Light & Tasty August/September 2005, p13

Ingredients

• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 tablespoon fennel seed, crushed
• 1 tablespoon dried rosemary, crushed
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 boneless pork loin roast (3 pounds)

Details

Servings 10
Preparation time 10mins
Cooking time 100mins
Adapted from tasteofhome.com

Preparation

Step 1

In a small bowl, combine the first six ingredients; rub over pork roast. Cover and refrigerate overnight.

Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 145°, basting occasionally with pan juices. Let meat stand for 10-15 minutes before slicing. Yield: 10 servings.