Garlic-and-Herb Roast Pork Loin

Brussels Sprouts with Bacon
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Ingredients

  • 1½ lb boneless pork loin roast, trimmed
  • 1½ Tbsp Italian seasoning, divided
  • 1½ tsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1 tsp pepper
  • 1 cup low-sodium chicken broth

Instructions

  1. Preheat oven to 375°F. Cut small slits in roast. Combine 1 Tbsp seasoning, oil, garlic, and salt. Press into slits.
  2. Sprinkle ½ Tbsp seasoning and pepper over roast. Place on a lightly greased broiler rack in a roasting pan; add broth to pan.
  3. Bake 45 minutes or until a meat thermometer reads 150°F. Let stand 10 minutes before slicing.

Side Dish Ingredients

  • 2 slices bacon 
  • 2 cloves garlic, minced
  • 1 (12-oz) pkg shredded Brussels sprouts
  • ¼ cup low-sodium chicken broth 
  • ⅛ tsp pepper
  • Dash of salt

Side Dish Instructions

  1. Cook bacon in a large nonstick skillet over medium heat 6 minutes or until crisp. Drain; reserve 2 tsp drippings in skillet. Crumble bacon.
  2. Sauté garlic in hot drippings 1 minute. Add Brussels sprouts; sauté 4 minutes or until browned.
  3. Stir in broth; cook 2 minutes or until liquid is evaporated and Brussels sprouts are tender. Sprinkle with pepper, salt, and bacon.

Nutritional Information

Main Side Total
Servings 3 6
Calories
346
108
454
Fat (g) 18 5 23
Sat. Fat (g) 3 2 5
Protein (g) 42 6 48
Carb (g) 7 11 18
Fiber (g) 0 4 4
Sodium (mg) 889 179 1068

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