Description Edit

Contributed by Healthy Recipes for Diabetic Friends Y-Group

Ingredients Edit

Directions Edit

  1. With a sharp knife, make slits in the pork every inch (2.5 cm) or so, at regular intervals.
  2. Combine the garlic, rosemary, olive oil, pepper, and salt in a small bowl.
  3. Rub the mixture over the roast and refrigerate for at least 2 hours or overnight.
  4. Before you are ready to roast the pork, preheat oven to 400°F (220°C, gas mark 6).
  5. Spray an oven-proof roasting pan with cooking spray and place the roast in it. Roast until an instant-reading meat thermometer registers 160° F (71° C), about 1 ¼ hour, basting once.
  6. Transfer the pork to a warmed platter. Keep warm.
  7. Pour off any fat in the roasting pan.
  8. De-glaze the pan with wine and reduce over high heat, scraping up all the cooked bits, until the wine is reduced by ⅓.
  9. To serve, cut into thin slices and spoon the wine sauce over the slices. Garnish with rosemary sprigs.

Nutritional information Edit

Per serving:

  • 203 calories (48% calories from fat) | 24g protein | 11g total fat (3.3g saturated fat) | 1g carbohydrate | 59 mg cholesterol | 50mg sodium
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