Herb-Roasted Pork Loin - 1g Carbs, 0g Fiber
From: The South Beach Diet (Phase 1)
A Flavorful Tuscan Recipe
This easy-to-prepare pork loin is a Tuscan favorite. Serve it with
roasted or grilled vegetables or a classic green salad. Either way,
you're sure to get a taste of Italy in the comfort of your own home.
This aromatic roast fills the kitchen with the scent of herbs, fennel,
and garlic — a classic Tuscan combination. You can ask your butcher to
double butterfly the loin for you, but it is also easy to do it at home,
as we explain below.
Make-Ahead: The pork can be rubbed, tied, and refrigerated up to 1 day
ahead.
Prep time: 20 minutes
Cook time: 1 1/2 hours
Servings: 8
6 garlic cloves, minced
2 tsp dried oregano
2 tsp fennel seeds
2 tsp finely grated lemon zest
1 tsp extra-virgin olive oil
1/4 tsp salt
1 (3-lb) boneless center-cut pork loin roast
Some twine to tie together the pork loin
Position the rack in middle of oven and heat oven to 350 degrees F.
Combine garlic, oregano, fennel seeds, zest, oil, and salt in a small
bowl. Mash until mixture forms a thick paste. Place pork on a cutting
board so it lies perpendicular to you. Using a sharp knife and beginning
at the top of the loin, make an incision lengthwise down the center,
about three-quarters of the way into the meat. Gently spread the loin
open and repeat the incision in the center of each side of the loin, so
the loin is opened, like a book.
Rub three-fourths of the garlic mixture inside the loin, then close up
the loin by folding it in half and then in half again. Use twine to tie
loin closed. Rub the remaining garlic mixture over the outside of the
loin.
Roast pork until internal temperature reads 145 degrees F, 1 to 1 1/2 hours.
Remove from oven and let rest 20 minutes before slicing; serve warm.
Servings: 8
Serving Size: 6 oz
Nutrition per Serving:
230 Calories, 8g Fat, 2.5g Sat, 36g Protein, 1g Carbs, 0g Fiber,
160mg Sodium
