Ingredients:
| 2 cups | onions (cut in wedges) (about 1/2 pound or 2 medium onions) |
| 2 cups | potatoes, diced (about 12 ounces or 2 medium) |
| 2 cups | baby carrots or 3/4 pound regular carrots, sliced |
| 2 tablespoons | oil, divided |
| 1/4 teaspoon | salt |
| 1/4 teaspoon | ground black pepper |
| 1 1/4 pounds | pork loin |
| For Rub: | |
| 1 tablespoon | brown sugar |
| 1/2 teaspoon | garlic powder |
| 1/2 teaspoon | ground black pepper |
| 1/4 teaspoon | salt |
Instructions:
- Preheat oven to 400°F.
- Mix vegetables with 1 tablespoon oil, salt, and pepper in a bowl.
- Lay vegetables around the edge of a 9"x 13" pan. Put in oven.
- Use a small bowl to make the rub. Mix the brown sugar, garlic, pepper, and salt in the bowl.
- Sprinkle the rub over the loin. Press gently so the rub sticks to the roast. Wash your hands after handling the raw meat.
- Heat 1 tablespoon vegetable oil in a large skillet over medium high heat. Add the loin. Brown the sides of meat. Cook about 2-3 minutes per side.
- Transfer the pork to the center of the pan with vegetables. Bake for about 40 minutes. Check the temperature after 30 minutes in the oven.
- Remove from oven when meat thermometer reads 145ºF. Let set for 5 minutes. Slice and serve.
Nutrition Facts
6 Servings Per RecipeServing Size: 3 ounces meat and 1 cup vegetables
Amount Per Serving
Calories 240
- % Daily Value*
- Total Fat 8g
- 12%
- Saturated Fat 1.5g
- 8%
- Trans Fat 0g
- Cholesterol 55mg
- 18%
- Sodium 310mg
- 13%
- Total Carbohydrates 19g
- 6%
- Dietary Fiber 4g
- 16%
- Total Sugars 7g
- Added Sugars
- NA*
- Protein 22g
- Vitamin D 0mcg
- 0%
- Calcium 16mg
- 2%
- Iron 0mg
- 0%
- Potassium 27mg
- 0%
* The % Daily Value (DV) tells you how much a nutrient In a serving Of food contributes To a daily diet. 2,000 calories a day Is used For general nutrition advice.
NA* - We are currently In the process Of integrating the New FDA Nutrition Standards. Added Sugar information Is Not currently avaliable For the recipe. We will be updating the information shortly.
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