Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cider | not in our table | 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 boneless pork loin roast
- Cider vinegar , as needed
- ¼ cup chop rub
- 1 sprig rosemary
- 5 cloves garlic
- Non-stick cooking spray
Directions
Generously brush pork with cider vinegar. Apply chop rub, pressing slightly to aid adhesion. Spray with non-stick cooking spray. Refrigerate at least 1 hour.
Place rosemary in the bottom of a roasting pan and place garlic in a circle around it. Place pork on top. Some may wish to be a bit bolder and make slits in the meat to insert the rosemary and garlic into the roast.
Insert an oven-safe probe thermometer into the center and bake at 375°F until internal temperature reaches 145°F.
Remove and let rest for 10 minutes. Serve.