Thursday, July 2, 2009

Roasted Pork Loin with Vegetables

ROASTED PORK LOIN WITH VEGETABLES

Ingredients:

*Green Giant Fresh Baby Cut Carrots, 6 oz (1/2 package)
*Vidalia Onion (1 Medium Onion)
*Gold (Yellow) Potatoes (1 potato = 1 serving), 8 serving
*Pork Loin Filet Cracked Rosemary (4 oz = 1 serving), 8 serving
*Squash - Yellow Crookneck, 1 1/2 cup
*1 cup water

Directions:

Wash potatoes and squash.
Dice vegetables, except carrots.
Place potatoes, squash, onion, and carrots in bottom
of roasting pan.
Season and add 1 cup water.
Place rack on top of vegetables and place roast on top.
Cover with aluminum foil and bake, covered for 1 hour on 375.
Remove aluminum foil, turn oven to 350 and cook 1 more hour
until vegetables are tender.

Number of Servings: 8

NUTRITIONAL VALUES

Serving Size: 1 serving

Amount Per Serving

Calories 292.2
Total Fat 7.0 g
Saturated Fat 1.0 g
Cholesterol 35.0 mg
Sodium 673.1 mg
Potassium 621.2 mg
Total Carbohydrate 34.0 g
Dietary Fiber 3.3 g
Sugars 3.2 g
Protein 25.6 g
Vitamin A 79.2 %
Vitamin B-6 10.0 %
Vitamin C 63.4 %
Calcium 3.6 %
Copper 0.3 %
Folate 6.8 %
Iron 8.6 %
Magnesium 6.5 %
Niacin 8.0 %
Phosphorus 6.0 %
Riboflavin 2.0 %
Thiamin 8.5 %
Zinc 2.0 %

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