Roasted Rosemary Ranch Pork Loin meal under 350 Calories
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 348.1
- Total Fat: 8.0 g
- Cholesterol: 67.2 mg
- Sodium: 764.5 mg
- Total Carbs: 37.8 g
- Dietary Fiber: 4.6 g
- Protein: 29.9 g
View full nutritional breakdown of Roasted Rosemary Ranch Pork Loin meal under 350 Calories calories by ingredient
Introduction
A healthy but yummy way to have a roast! Perfect for a lazy Sunday evening. A healthy but yummy way to have a roast! Perfect for a lazy Sunday evening.Number of Servings: 4
Ingredients
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1 Pork Tenderloin Roast
4 Tbsp Kraft Fat Free Ranch Dressing
1/2 c. Progresso Italian Style Bread Crumbs
1 large lemon
3 T Dried Rosemary
Sides:
3-4 Potatoes
2 c. Baby Carrots
2 cans French Style Green Beans
1 c. Diced Onion
Directions
Preheat Oven to 300 degrees.
With a basting brush, baste the ranch dressing over the roast. Roll the Roast in the bread crumbs (this helps lock in the flavor and the juices) and place roast in a baking dish.
Squeeze the lemon juice from the lemon over the top of the roast and sprinkle the rosemary on top of the roast.
Cover with aluminum foil (shiny side down) and cook for approximately 4-5 hours... the longer it cooks, the more tender it will be (it will be safe to eat in about an hour, but may be a little tough).
When finished, slice into 3 oz portions and serve with sides.
*One good option with the sides is to peel the potatoes and cut them in large chunks. Mix together with the onions and carrots and place them in with the roast while it cooks.
I like to cook the carrots and potatoes together in a pressure cooker about 10 minutes before the roast is done. I then put the potatoes in a pan with a tiny bit of olive oil and the onions, then serve them all together.
However you decide you would like to cook the sides (potatoes, carrots, onions and beans), serve about 1/2 c of each of them (1.5 c total) with your roast.
Number of Servings: 4
Recipe submitted by SparkPeople user SUPERNIBS2000.
With a basting brush, baste the ranch dressing over the roast. Roll the Roast in the bread crumbs (this helps lock in the flavor and the juices) and place roast in a baking dish.
Squeeze the lemon juice from the lemon over the top of the roast and sprinkle the rosemary on top of the roast.
Cover with aluminum foil (shiny side down) and cook for approximately 4-5 hours... the longer it cooks, the more tender it will be (it will be safe to eat in about an hour, but may be a little tough).
When finished, slice into 3 oz portions and serve with sides.
*One good option with the sides is to peel the potatoes and cut them in large chunks. Mix together with the onions and carrots and place them in with the roast while it cooks.
I like to cook the carrots and potatoes together in a pressure cooker about 10 minutes before the roast is done. I then put the potatoes in a pan with a tiny bit of olive oil and the onions, then serve them all together.
However you decide you would like to cook the sides (potatoes, carrots, onions and beans), serve about 1/2 c of each of them (1.5 c total) with your roast.
Number of Servings: 4
Recipe submitted by SparkPeople user SUPERNIBS2000.
Member Ratings For This Recipe
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