Cedar Plank Herbed Pork Roast (with Apples, Onions and Sweet Potatoes)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 305.7
- Total Fat: 11.9 g
- Cholesterol: 97.5 mg
- Sodium: 67.4 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 2.4 g
- Protein: 33.6 g
View full nutritional breakdown of Cedar Plank Herbed Pork Roast (with Apples, Onions and Sweet Potatoes) calories by ingredient
Introduction
What a Sunday dinner! Mediterranean flavors abound in this healthy but restaurant-quality, tasty pork loin. The use of the cedar plank adds an entire new dimension to grilling, allowing the herbs to penetrate and "smoke" through the meat and veggies. What a Sunday dinner! Mediterranean flavors abound in this healthy but restaurant-quality, tasty pork loin. The use of the cedar plank adds an entire new dimension to grilling, allowing the herbs to penetrate and "smoke" through the meat and veggies.Number of Servings: 6
Ingredients
-
1 Cedar Plank (will be soaked for 30 minutes)
2 Medium Onions (cut into 8ths)
3 cloves Garlic (minced)
2 Sweet Potatoes (Julianne matchsticks)
2 Apples (cut into 8ths)
1 Tablespoon Extra Virgin Olive Oil
1 Teaspoon Kosher Salt
1/2 Tablespoon pepper
1 Pork Tenderloin (24 oz)
2 Teaspoons Kosher Salt
2 cloves Garlic (minced)
Fresh Rosemary (1 8 0r 9-inch branch with generous side branches)
Fresh thyme (6 sprigs)
Fresh Basil (10 leaves)
Fresh Italian Parsley (4 sprigs)
Tips
Per the packaging, you can reuse the planks up to 3 times. Scrub with hot water when you are done. And remember to flash the cooking side down before you begin to kill any surviving bacteria.
Directions
1) Soak the cedar plank for 1/4 hour before you are read to cook.
2) Preheat a grill until it is 400 degrees.
3) Add to a mixing bowl, and mix well....
=+ 2 Onions, sliced into 8ths
=+ 3 cloves of Garlic, minced.
=+ 2 Sweet Potatoes, Julianned finely (about 1/4 inch).
=+ 1 teaspoon Kosher Salt
=+ Fresh ground Pepper
=+ 1 Tablespoon Extra Virgin Olive Oil
4) Remove the Plank from water. Flash it for about 4 minutes on grill to sanitize it. Then remove from grill.
5) Dust the Pork Tenderloin with Kosher Salt and Onion Powder.
6) Dice 2 cloves of Garlic. Rub it into the Tenderloin.
7) Place the following ingredients onto the plank, preferably in this order.
=+ Springs of Rosemary, Thyme, Basil and Parsley
=+ Apples around the perimeter
=+ Onions in the opening between the Apples
Sweet Potatoes scattered to fill in the gaps between the apples and onions.
=+ Scrape the olive oil and juices from the mixing bowl on top of the veggies.
=+ Move the plank to the grill.
8) Close the grill, and heat until 350, making sure that the plank does not catch fire. If it does, merely use a water to douse the flame.
9) Once 350, add the loin on top of everything. ANd close the lid.
=+ Watch the temperature. It should hover between 350 and 375.
=+ This is closer to baking/ smoking than charbroiling.
=+ If the plank begins to flame, douse the flame.
=+ The roast is done when it is 150 to 160.
10) If you want, dust the apples with cinnamon and sugar (I do).
11) Goes great with a romaine salad, kale or broccoli.
Serving Size: Makes 6 4-oz servings.
Number of Servings: 6
Recipe submitted by SparkPeople user LLLEOLL.
2) Preheat a grill until it is 400 degrees.
3) Add to a mixing bowl, and mix well....
=+ 2 Onions, sliced into 8ths
=+ 3 cloves of Garlic, minced.
=+ 2 Sweet Potatoes, Julianned finely (about 1/4 inch).
=+ 1 teaspoon Kosher Salt
=+ Fresh ground Pepper
=+ 1 Tablespoon Extra Virgin Olive Oil
4) Remove the Plank from water. Flash it for about 4 minutes on grill to sanitize it. Then remove from grill.
5) Dust the Pork Tenderloin with Kosher Salt and Onion Powder.
6) Dice 2 cloves of Garlic. Rub it into the Tenderloin.
7) Place the following ingredients onto the plank, preferably in this order.
=+ Springs of Rosemary, Thyme, Basil and Parsley
=+ Apples around the perimeter
=+ Onions in the opening between the Apples
Sweet Potatoes scattered to fill in the gaps between the apples and onions.
=+ Scrape the olive oil and juices from the mixing bowl on top of the veggies.
=+ Move the plank to the grill.
8) Close the grill, and heat until 350, making sure that the plank does not catch fire. If it does, merely use a water to douse the flame.
9) Once 350, add the loin on top of everything. ANd close the lid.
=+ Watch the temperature. It should hover between 350 and 375.
=+ This is closer to baking/ smoking than charbroiling.
=+ If the plank begins to flame, douse the flame.
=+ The roast is done when it is 150 to 160.
10) If you want, dust the apples with cinnamon and sugar (I do).
11) Goes great with a romaine salad, kale or broccoli.
Serving Size: Makes 6 4-oz servings.
Number of Servings: 6
Recipe submitted by SparkPeople user LLLEOLL.