Recipe: Nutrition
Dairy-free
Egg-free
Nut-free
Soy-free
Wheat-Free / Gluten-Free
Heart-Healthy
Low-Calorie
Low-Carbohydrate
Low-Cholesterol
Low-Sodium
Low-Sugar
Weight Management
Directions
Prep Time
15 minutes
Cook Time
40 minutes*
Ready in
55 minutes
- Preheat oven to 375°F. In a medium bowl combine sweet potato, onion, bell pepper, rosemary and 1 tablespoon of the oil. Season with salt and pepper to taste. Toss to coat evenly. Arrange vegetables in a single layer in a baking pan. Place pan on lowest oven rack. Roast vegetables 40 minutes.
- Meanwhile, cut small slits in surface of pork; insert garlic slivers. Rub pork with remaining 1 tablespoon oil; sprinkle with garlic pepper. Place pork on a wire rack coated with nonstick cooking spray, place rack in a separate baking pan, and place pan on top rack of oven. Roast, uncovered, 30 to 35 minutes or until instant-read thermometer registers 145°F.
- Remove from oven. Let pork stand 10 minutes. Cut into slices -inch thick, and serve with roasted vegetables.
Nutritional Information
Serving Size
1
Per Serving
Calories 181, Calories Fat 69, Total Fat 7g, Saturated Fat 1g, Cholesterol 48mg, Sodium 69mg, Carbohydrate 9g, Protein 18g
Serving Size | 1 |
Calories | 181 |
Calories Fat | 69 |
Calories (fat) extra | 38 |
Total Fat | 7g |
Total Fat (extra) | 12 |
Saturated Fat | 1g |
Saturated Fat (extra) | 9 |
Cholesterol | 48mg |
Cholesterol (extra) | 16 |
Sodium | 69mg |
Sodium (extra) | 3 |
Potassium | 479mg |
Carbohydrate | 9g |
Carbohydrate (extra) | 3 |
Fiber | 1g |
Fiber (extra) | 7 |
Sugars | 3g |
Protein | 18g |
Omega3 | 0g |
Vitamin A | 5851IU |
Vitamin A (extra) | 117 |
Vitamin C | 23mg |
Vitamin C (extra) | 40 |
Iron | 1mg |
Iron (extra) | 7 |