Directions:
- Preheat oven to 500°.
- Combine 1 tablespoon olive oil, vinegar, 1/2 teaspoon salt, shallots, and endive in a roasting pan; toss well to coat. Arrange vegetables evenly down the center of the pan.
- Combine remaining 1 teaspoon oil, remaining 1/2 teaspoon salt, rosemary, and next 5 ingredients (through garlic) in a small bowl. Rub rosemary mixture onto pork. Arrange pork on top of vegetables. Bake at 500° for 17 minutes or until a thermometer registers 155°. Let vegetables and pork stand 10 minutes. Cut pork crosswise into 12 slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 329.64 Kcal (1380 kJ) | ||
| Calories from fat | 62.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.96g | 11% | |
|---|---|---|---|
| Cholesterol | 76.42mg | 25% | |
| Sodium | 642.3mg | 27% | |
| Potassium | 1100.11mg | 23% | |
| Total Carbs | 38.02g | 13% | |
| Sugars | 15.76g | 63% | |
| Dietary Fiber | 9.88g | 40% | |
| Protein | 31.07g | 62% | |
| Vitamin C | 26.8mg | 45% | |
| Iron | 4.5mg | 25% | |
| Calcium | 137.6mg | 14% | |
| Amount Per 100 g | |||
| Calories | 77.12 Kcal (323 kJ) | ||
| Calories from fat | 14.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.63g | 11% | |
|---|---|---|---|
| Cholesterol | 17.88mg | 25% | |
| Sodium | 150.27mg | 27% | |
| Potassium | 257.38mg | 23% | |
| Total Carbs | 8.89g | 13% | |
| Sugars | 3.69g | 63% | |
| Dietary Fiber | 2.31g | 40% | |
| Protein | 7.27g | 62% | |
| Vitamin C | 6.3mg | 45% | |
| Iron | 1.1mg | 25% | |
| Calcium | 32.2mg | 14% | |
* 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.
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