Roast Pork Loin
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 380 |
| pro | 38 g |
| total fat | 21 g |
| sat. fat | 7 g |
| carb | 7 g |
| fibre | 1 g |
| chol | 92 mg |
| sodium | 443 mg |
| potassium | 653 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 9 |
| vit A | 2 |
| vit C | 3 |
| folate | 3 |
The Douro region is famous for its tasty veal and black pork raised on its dry, hilly terrain. Wherever I travelled down the valley, I was served a roast veal or pork loin with roasted potatoes, sliced potatoes with onions baked in a generous amount of olive oil, or thinly sliced fried potatoes. The roast I was served on the stunning terraced garden of the Quinta das Carvalhas was studded with prunes.
Ingredients
Preparation
Cut slits in pork evenly all over; insert prune half with clinging garlic in each slit. Place in roasting pan. Sprinkle with paprika and remaining salt. Mix prune juices with oil; spoon 3 tbsp (45 mL) over pork.
Roast in 325°F (160°C) oven, basting often with oil mixture and later with pan juices, until juices run clear when pork is pierced and just a hint of pink remains inside, or thermometer reads 160°F (71°C), 1 to 1-1/2 hours.
Reserving pan juices, transfer to serving platter; tent with foil and let stand for 10 minutes before thinly slicing. Mix carving juices with pan juices; spoon some over slices, serving remainder on the side.
Source : Canadian Living Magazine: March 2010
- Keywords : Portuguese; Main Course; Pork; Prunes; Garlic; Roast;
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