Photo: Sam Loyd
Garlic Pork with Roasted Veg
9 ingredients
Serves 4
openrecipes
A twist on the classic roast, cooking the pork with garlic, onion, carrots and parsnips.
Estimated Nutrition (whole recipe, rough)
660
Calories
61g
Protein
32g
Fat
32g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| 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
- 450-550g of pork tenderloin, cut into 8 pieces
- 1 large red onion, peeled and thinly sliced
- 2-4 garlic cloves, crushed (depending on taste)
- 4 carrots, cut into sticks
- 2-3 parsnips, cut into sticks
- 350 ml of chicken stock/gravy
- 2 tsp olive oil
- 1 tsp mixed herbs
- salt & pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes