Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
374
Calories
28g
Protein
28g
Fat
3g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (4-pound) boneless pork loin, with fat left on
- 1 tbsp. salt
- 2 tbsp. olive oil
- 4 cloves garlic, minced
- 1 tsp. dried thyme or 2 tsp. minced fresh thyme leaves
- 1 tsp. dried basil or 2 tsp. fresh basil leaves
- 1 tsp. dried rosemary or 2 tsp. minced fresh rosemary
Directions
1
First, preheat the oven to 475 degrees F. In a roasting pan on a rack, place the tenderloin. In a small bowl, combine the rest of the ingredients.
2
Cover all of the meat and fat by massaging the mixture onto the pork with your fingers. For 30 minutes, roast the pork, then for another hour with a reduced heat of 425 degrees F.
3
Remove the roast only when the internal temperature reaches 155 degrees F. Don't carve until you've let it sit for approximately 20 minutes.
4
Category:Pork Recipes
Recipe sourced from
fandom