Rosemary Pork Loin Recipe

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Ingredients:

Serving

Directions:

Preheat oven to 450°F.
In a processor blend fennel, snipped rosemary, garlic, salt, pepper and 1 T oil until it forms a chunky paste.
Spread 3/4 mixture on roast. Roll up roast and tie. Thread the rosemary sprigs through the ties on the top side of the roast. Place a few small slits in the top of the roast and brush with olive oil. Spread remaining mixture on top of roast.
Place roast in rack and bake 15 minutes. Reduce heat to 400°F; drain fat and place veggies around roast in pan. Bake 15 minutes more.
Add 1/2 of the broth to the pan and bake 50-60 minutes.
Baste roast with remaining broth every 15-20 minutes.
Remove from oven on to platter and make a sauce with the juices and drippings in pan.
Serve with roasted potatoes, rice, mashed potatoes or whatever you like.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	389.95 Kcal (1633 kJ)
Calories from fat	164.9 Kcal
		% Daily Value*
Total Fat	18.32g	28%
Cholesterol	133.81mg	45%
Sodium	561.87mg	23%
Potassium	1101.04mg	23%
Total Carbs	3.92g	1%
Sugars	1.16g	5%
Dietary Fiber	1.23g	5%
Protein	49.14g	98%
Vitamin C	6.1mg	10%
Vitamin A	0.1mg	4%
Iron	2.5mg	14%
Calcium	66.1mg	7%

Amount Per 100 g
Calories	103.61 Kcal (434 kJ)
Calories from fat	43.82 Kcal
		% Daily Value*
Total Fat	4.87g	28%
Cholesterol	35.55mg	45%
Sodium	149.29mg	23%
Potassium	292.56mg	23%
Total Carbs	1.04g	1%
Sugars	0.31g	5%
Dietary Fiber	0.33g	5%
Protein	13.06g	98%
Vitamin C	1.6mg	10%
Iron	0.7mg	14%
Calcium	17.6mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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