Wednesday, February 17, 2010

Healthy Diet Challenge #2 - Lemony Herbed Pork Roast

** Review - For a simple recipe, the dish is very delicious. It has a slight tangy flavor. You have the choice to add oregano or thyme, I used fresh oregano and I also added an additional 1/4 teaspoon salt. I do recommend saving the basting and scoop some of the sauce over the pork roast before serving. I do recommend trying this recipe out! Preparation is quick and painless!

Today's healthy diet challenge is not from a "healthy diet" cookbook but the caloric total is pretty low and it serves 6 to 8. It's a great family meal. The fat amount per serving is 14g but it sounds delicious so I decided to try it out anyway. I'm planning to make it for dinner tonight. (I'll post a photo of the dish later this evening)

Play along in the challenge!!! If you decide to try it out, let me know what you thought of it!! I've never made this dish so I can't tell you how it taste but I think it's worth a try!

Lemony Herbed Pork Roast

Prep: 20 min
Marinate: 2 to 4 hours
Roast: 1 1/4 hours
Stand: 15 minutes
Oven: 325F


2 to 3 pound boneless pork top loin roast (single loin)
2 teaspoons finely shredded lemon peel
3 tablespoons lemon juice
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon snipped fresh oregano or thyme or 1 teaspoon dried oregano or thyme crushed
1/4 teaspoon salt
1/4 teaspoon black pepper

1. Place roast in a large resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine lemon peel, lemon juice, olive oil, garlic, oregano, salt and pepper. Pour marinade over roast. Seal bag; turn to coat roast. Marinate in the refrigerator for at least 2 hours or up to 4 hours, turning bag occasionally.

2. Preheat oven to 325F. Drain roast, discarding marinade. Place roast on a roasting rack in an ungreased 9x13 inch baking pan or baking dish. Insert an oven-going meat thermometer into the center of the roast. Roast, uncovered, for 1 1/2 to 1 3/4 hours or until thermometer registers 150F.

Cover meat with foil; let stand for 15 minutes before slicing. The temperature of the meat after standing should be 160F.

Makes 6 to 8 servings

Nutrition Facts per serving:

Calories: 264 cal
Fat: 14g total fat (4g sat. fat)
Cholesterol: 82mg
Sodium: 152 mg sodium
Carb: 1 g
Fiber: 0 g
Protein: 33 g

Source: Better Homes and Gardens 9x13 - The Pan that Can Cookbook.

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