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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 221.0
  • Total Fat: 7.7 g
  • Cholesterol: 67.0 mg
  • Sodium: 63.8 mg
  • Total Carbs: 13.2 g
  • Dietary Fiber: 1.2 g
  • Protein: 24.1 g

View full nutritional breakdown of Slow Roasted Pork Loin calories by ingredient
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Slow Roasted Pork Loin

Submitted by: SIEGFRIED66


Number of Servings: 6

Ingredients

    1 pork tenderloin 1-1/4 lb.
    1/2 cup thinly sliced onion
    3 cloves garlic, crushed
    1 tbsp. olive oil
    1 tsp. each
    ground sage
    paprika
    ground cumin
    garlic powder
    1/2 tsp. cayenne pepper
    1 tbsp. dried parsey flakes
    1/2 cup dried cranberries
    1 tbsp. balsamic vinegar
    1 tbsp. low sodium bouillon granules
    1 bay leaf
    1/2 cup each coarsley chopped
    onion, celery, and carrot
    1 tbsp. cornstarch


Directions

Butterfly the pork loin and place between two sheets of plastic wrap.
Using a mallet, flatten to about 3/8 of an inch thick.
Combine the sage, cumin, paprika, garlic powder, and cayenne, and sprinkle half of the spice mixture on the meat.
Sprinkle the parsley flakes on the meat and set aside.
In a covered saute pan on high heat add 2 tsp. of the olive oil, the sliced onions, and garlic.
Reduce hat to medium and saute until onions have slightly caramalized.
Add the balsamic vinegar and dried cranberries, stirring to combine, cover and remove from heat. Allow to rest 5 minutes.
Spread mixture evenly on top of seasoned meat leaving about 1 inch space from the edges.
Roll the tenderloin jelly roll style, and tie with kitchen twine.
Sprinkle remaining spice mixture on outdide of rolled tenderloin, wrap in plastic and set in refridgerator 1 hour.
Heat remaining tsp. of oil in saute pan over medium high heat and add tenderloin, turning to sear all sides of the meat.
Add onion, celery, carrot mixture to pan and saute until onions become translucent..
Add bay leaf, boullion granules, and 1 cup of water to pan.
Cover and place in a 250 degree oven.
Slow roast for 2 to 2-1/2 hours until a meat thermometer registers 160 deg. and meat is tender.
Set meat aside and strain contents of pan, reserving liquid.
Return liquid to pan and bring to a boil over high heat.
Mix cornstartch with 1 tbsp. of water and whisk into boiling pan juices, allowing to thicken.
Check for seasoning and add salt and pepper if desired.
Slice meat at an angle, and serve with sauce.

Makes 6 servings 3 oz. each





Number of Servings: 6

Recipe submitted by SparkPeople user SIEGFRIED66.






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