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Pork Roast or Tenderloin Entree Printer Version
1 Carb Choices Updated 2012
If you like pork, then you'll love this mix of nutrients and the way we cook them. Use the leanest boneless pork you can find. Make your applesauce the day before and
chill. You can use either the pork roast or pork tenderloin and thinly slice the cooked meat for serving. Serving size is figured at 4-ounces.
Cooking times will vary. Tenderloins usually come in packages detailing cooking time.
Sodium Per Recipe: 244.2 mg
Sodium Per Serving: 61.1
Protein: 24.9 g
Carbohydrate: 12.6 g
Dietary Fiber: 2.347 g
Total Sugars: 3.148 g
Total Fat: 10.9 g
Saturated Fat: 2.344 g
Monounsaturated Fat: 6.776 g
Polyunsaturated Fat: 1.17 g
Cholesterol: 73.7 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .095 g
Total Omega-6 FA: 0 g
Potassium: 725.3 mg
Sodium: 61.1 mg
Vitamin K: 7.984 mcg
Folic Acid: 0 mcg
Ingredients — The Pork & Vegetables
16 ounces, boneless pork roast or tenderloin* (226.8 mg)
1 large onion, quartered (4.5 mg)
4 red potatoes, quartered or halved (24 mg)
1 small butternut squash, peeled, cut into 2" squares (11.2 mg)
1 tablespoon rosemary (1.65 mg)
1 teaspoon dried sage (.077 mg)
2 tablespoons olive oil (trace)
In a bowl, mix the prepared vegetables with the olive oil. Sprinkle spices on vegetables and meat.
In a large roaster sprayed with PAM olive oil, place the pork in the center and the vegetables around the meat.
Bake in preheated oven at 325° F for about an hour or until meat and potatoes are golden brown.
Serve hot with salad, homemade or quick applesauce from our No Salt, Lowest Sodium Cookbook.
*May cook larger roast or tenderloin, but use only 4-ounces cooked meat per serving.