Rosemary Roast Pork Loin
Source of Recipe
This is a Weight Watchers Recipe and SO GOOD!
Recipe Introduction
Here is a great low carb recipe.
This roast serves six — or provides lots of leftovers for the next day's dinner.
Tip: For a juicy, yet completely cooked-through roast, let the meat sit for at least 10 minutes before serving. (The internal temperature should rise to about 160°F for a medium roast.)
List of Ingredients
1 boneless pork roast (about 2 ½ lb), tied
Salt and pepper
3 large cloves garlic, minced
4 tsp chopped fresh rosemary, plus
fresh rosemary branches for pan
2 Tbsp olive oil, divided
4-6 small red onions
Chopped fresh rosemary
Salt
Recipe
Preheat oven to 400°F. Pat roast dry with paper towels; lightly season with salt and pepper.
In small bowl, combine garlic, rosemary, and 1 Tbsp of the oil. Spread mixture all over roast.
Warm remaining 1 Tbsp oil in large, heavy ovenproof skillet over medium-high heat. Add roast, fat-side down; cook until browned, about 3 minutes. Rotate roast one-quarter turn and brown, about 2 more minutes. Repeat process until roast is well-browned.
Using tongs, lift roast from pan; slide rosemary sprigs underneath. Set roast, fat-side down, on top of rosemary sprigs.
Remove outer layer of each onion; cut off a slice on the bottom so the onion can sit straight. Using a small knife, make two vertical cuts about halfway down into onion. Push some rosemary and salt into cuts.
Arrange onions around roast.
Roast 30 minutes; turn pork fat-side up. Roast 15 to 20 minutes longer, until thermometer registers 145°F. Remove from oven; let stand 10 minutes.
Transfer to cutting board; cut into thin slices. Serve with onions.
300 calories
40 g protein
8 g carbohydrate
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