Sweet 'n Spicy Pork Roast with Rosemary Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 Tbsp ground cumin1 Tbsp ground red pepper1/2 Tbsp black pepper1 Tbsp garlic powder1 tsp salt2 lb lean boneless pork roast1 Tbsp vegetable oil3 small russet potatoes, cut into 1-inch pieces2 sprigs rosemary, stripped1 Tbsp olive oil1/4 cup Splenda2 Tbsp sugar1/4 cup red wine vinegar3/4 cup Trop50 orange juice1 Tbsp I can't believe it's not butter, light
1. Preheat the oven to 400 degrees.
2. In a small bowl, combine cumin, red pepper, black pepper, garlic powder and salt. Rub mixture all over pork and allow to sit at room temperature 30 minutes.
3. In a medium sized bowl, combine cut potatoes, 2 tsp oil, rosemary and a sprinkling of salt and mix well. Set aside.
4. In a small saucepan over medium heat, combine sugar, vinegar and orange juice and bring to a boil. Reduce heat to a simmer and continue cooking until it reduces by half, about 10 minutes. Remove from heat, stir in butter and keep warm.
5. In a large skillet, heat remaining oil. When pan is hot, add pork and sear on all sides. Place potatoes and pork into a baking pan and cook 45 minutes or until pork is cooked through and potatoes are tender.
6. Serve pork chops with rosemary potatoes and drizzled with Sweet and Sour Sauce.
Serving Size: Makes 4 servings
2. In a small bowl, combine cumin, red pepper, black pepper, garlic powder and salt. Rub mixture all over pork and allow to sit at room temperature 30 minutes.
3. In a medium sized bowl, combine cut potatoes, 2 tsp oil, rosemary and a sprinkling of salt and mix well. Set aside.
4. In a small saucepan over medium heat, combine sugar, vinegar and orange juice and bring to a boil. Reduce heat to a simmer and continue cooking until it reduces by half, about 10 minutes. Remove from heat, stir in butter and keep warm.
5. In a large skillet, heat remaining oil. When pan is hot, add pork and sear on all sides. Place potatoes and pork into a baking pan and cook 45 minutes or until pork is cooked through and potatoes are tender.
6. Serve pork chops with rosemary potatoes and drizzled with Sweet and Sour Sauce.
Serving Size: Makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 303.7
- Total Fat: 15.1 g
- Cholesterol: 65.8 mg
- Sodium: 363.2 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 2.2 g
- Protein: 24.8 g