German Pork Roast
This tender roast is my husband's favorite meal. He even asks for it on his birthday!—Camie S. Hewitt, Redmond, Oregon8 ServingsPrep: 20 min. Bake: 1-3/4 hours + standing
Ingredients
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 teaspoon lemon juice
- 1 teaspoon stone-ground mustard
- 1 teaspoon salt
- 1/2 teaspoon each dried oregano, thyme and rosemary, crushed
- 1/4 teaspoon pepper
- 1 boneless whole pork loin roast (3 to 4 pounds)
- 4 medium potatoes, peeled and cut into wedges
- 3 medium onions, cut into wedges
- 1 medium yellow tomato, cut into wedges
Directions
- In a small bowl, combine the oil, garlic, lemon juice, mustard and
- seasonings. Rub over roast. Place on a rack in a shallow roasting
- pan.
- Bake, uncovered, at 350° for 20 minutes. Add the potatoes, onions
- and tomato to the pan; bake 40-70 minutes longer or until a
- thermometer reads 160° and vegetables are tender. Let stand for
- 10 minutes before slicing. Yield: 8 servings.
Nutrition Facts: 5 ounces cooked pork with 1/2 cup vegetables equals 347 calories, 13 g fat (4 g saturated fat), 85 mg cholesterol, 362 mg sodium,