Sweet 'n Spicy Pork Roast with Rosemary Potatoes

Sweet 'n Spicy Pork Roast with Rosemary Potatoes
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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Sweet 'n Spicy Pork Roast with Rosemary Potatoes calories by ingredient
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Number of Servings: 8

Ingredients

    1 Tbsp ground cumin
    1 Tbsp ground red pepper
    1/2 Tbsp black pepper
    1 Tbsp garlic powder
    1 tsp salt
    2 lb lean boneless pork roast
    1 Tbsp vegetable oil
    3 small russet potatoes, cut into 1-inch pieces
    2 sprigs rosemary, stripped
    1 Tbsp olive oil
    1/4 cup Splenda
    2 Tbsp sugar
    1/4 cup red wine vinegar
    3/4 cup Trop50 orange juice
    1 Tbsp I can't believe it's not butter, light

Directions

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

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