Roast Pork Loin Over Sautéed Squash
3.1g
Net Carbs
32.4g
Protein
24.4g
Fat
1.3g
Fiber
368
Calories
Ingredients:
- 4 tablespoons Extra Virgin Olive Oil
- 2 medium Zucchinis
- 2 ounces Feta Cheese
- 1 1/4 pounds Pork Loin (Tenderloin)
- 1/2 tablespoon Oregano, dried
- 3 teaspoons Rosemary, fresh (0.7 g per teaspoon)
- 1 teaspoon Garlic
Directions:
- Preheat an oven to 350°F. Pierce pork loin with a knife in several places. Using the flat edge of a large knife make a paste out of the garlic, rosemary and salt. Rub into the knife piercings and all over the loin along with 2 tablespoons olive oil. Season with additional salt and freshly ground pepper.
- Place the loin on a roasting pan and place into the oven. Baste with juices as it cooks, turning 2-3 times for about 1 1/2 hours or until it is no longer pink in the center and the internal temperature reaches 145 F. Remove from the oven when done, tent with foil and set aside.
- While meat is resting, cut zucchini into 1/4-inch rounds and prepare a sauté pan over medium heat with 2 tablespoons oil. Add zucchini and oregano and sauté until softened, about 4 minutes. Sprinkle with the feta cheese and serve immediately with the roast pork.
