Rosemary and Garlic Crusted pork Loin with butternut Squash and Potatoes

(from Lucianolinda’s recipe box)

one dish meat

Source: 7 day menu planner/Susan Nicholson

Serves 8 people

Categories: Pork

Ingredients

  • 3 Tbsp. chopped fresh rosemary
  • 4 cloves garlic, minced
  • 1 1/2 tsp. coarse salt, divided use
  • 1/2 tsp. freshly ground black pepper, plus more to taste
  • 1 (2 LB.) boneless center-cut pork loin roast, trimmed and tied with string
  • 1 1/2 Lb. small Yukon gold potatoes, cut into 1 inch cubes
  • 4 tsp. olive oil, divided use
  • 1 Lb. butternut squash, peeled, seeded and cut into 1 inch cubes.
  • 1/2 cup ruby port or tawny port OR prune juice
  • 1/2 cup no-salt-added chicken stock

Directions

  1. Heat oven to 400 degrees.
  2. Combine rosemary, garlic, 1 tsp. salt and 1/2 tsp. pepper; finely chop together on a cutting board (or use a mortar and pestle).
  3. Coat a large roasting pan with cooking spray. Place pork in pan and rub the rosemary mixture all over it. Turn roast so it’s fat-side down.
  4. Toss potatoes with 2 teaspoons olive oil and 1/4 teaspoon salt in medium bolw; scatter along one side of pork. Roast pork and potatoes 30 minutes.
  5. Meanwhile, toss squash with remaining oil, remaining salt and pepper to taste in medium bowl.
  6. Remove roasting pan from oven. Carefully turn pork. Scatter squash along other side of pork. Roast pork 30 to 40 minutes more or until internal temperature reaches 145 degrees. Transfer pork to carving board; tent with foil and let stand 5 minutes. If vegetables are tender, transfer to a bowl; cover and keep warm. If not, continue to roast 10 to 15 minutes more or until tender.
  7. After removing vegetables, place roasting pan over medium heat and add port or juice; bring to a boil, stirring to scrape up browned bits. Reduce heat to low; simmer 2 minutes. Add any juices that have accumulated on carving board. To serve, cut strings from pork. Cut pork into thin slices and overlap on warmed platter. Spoon vegetables around edges. Serve immediately with pan sauce.

  8. Each serving: 245 calories, 24 g protein, 5g fat, 23g carbohydrate, 60mg. cholesterol, 432mg sodium and 3g fiber.

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