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Roasted Pork And Potato Roses Recipe
|Garlic||4 Clove (20 gm), minced|
|Grated lemon peel||3⁄4 Teaspoon|
|Dried rosemary||3⁄4 Teaspoon, crushed|
|Dried thyme||3⁄4 Teaspoon|
|Olive oil/Vegetable oil||1⁄2 Teaspoon|
|Red potatoes||4 Medium|
|Boneless pork loin roast||1|
Serving size: Complete recipe
Calories 1470 Calories from Fat 314
% Daily Value*
Total Fat 35 g53.7%
Saturated Fat 10.4 g51.9%
Trans Fat 0.3 g
Cholesterol 395 mg
Sodium 1222.5 mg50.9%
Total Carbohydrates 137 g45.6%
Dietary Fiber 13.4 g53.7%
Sugars 5.3 g
Protein 152 g304.8%
Vitamin A 5.3% Vitamin C 241.3%
Calcium 28.7% Iron 78.4%
*Based on a 2000 Calorie diet
Stir in oil; set aside.
To achieve rose shape, cut a thin slice off the bottom so rose will sit flat.
Begin petals about 1 in.from bottom of potato.
Make a circular row of downward cuts, each about 3/4 in. long, but do not cut all the way through.
To expose the petals, starting 1/4-in.above each petal, cut out a small wedge from behind each petal.
Repeat with additional layers, positioning petals of new row between the lower row to create a true flower effect.
Brush with herb mixture.
Brush remaining mixture over pork.
Place potatoes on a rack in a shallow roasting pan.
Bake, uncovered, at 325° for 40 minutes.
Place pork with fat side up on rack in pan.
Bake for 1-1/4 hours or until a meat thermometer reads 160°-170° and potatoes are tender.
Let roast stand 10 minutes before slicing.