Fifteen minutes of hands-on time is all you need to prep this crowd-pleaser. Get the veggies in the oven first, as they take longer to cook than the pork. For even cooking, cut any larger chunks of carrot in half.
- Prep time 15 minutes
- Total time 45 minutes
- Portion size 4 servings
Ingredients
Spiced Potatoes and Carrots:
Pork:
Method
Spiced Potatoes and Carrots: In bowl, toss together potatoes, carrots, oil, cumin, garlic powder, salt and pepper. Arrange in single layer on parchment paper–lined rimmed baking sheet. Bake in 450°F oven, stirring once, until tender and golden, about 40 minutes. Toss with parsley just before serving.
Pork: While vegetables are roasting, in large shallow bowl, mix together bread crumbs, Parmesan, herbes de Provence and oil. Rub pork all over with mustard; sprinkle with salt and pepper. Dredge in bread crumb mixture, turning and pressing to coat.
Once vegetables have roasted for 30 minutes, push to 1 side of pan; add pork. Bake until juices run clear when pork is pierced and just a hint of pink remains inside, 8 to 10 minutes.
Nutritional facts Per serving: about
- Fibre 4 g
- Sodium 444 mg
- Sugars 4 g
- Protein 34 g
- Calories 424
- Total fat 19 g
- Potassium 1053 mg
- Cholesterol 71 mg
- Saturated fat 6 g
- Total carbohydrate 30 g
%RDI
- Iron 22
- Folate 23
- Calcium 12
- Vitamin A 96
- Vitamin C 25
