Pork Roast Recipe
This Pork Roast contains only 1g protein and 12 calories per serving — negligible nutritionally on its own. Four servings prepare on the stovetop in minimal time, best used as a flavour component alongside protein-rich sides. Combine with other ingredients to build complete macro-balanced meals rather than relying on this as a primary protein source.
Ingredients
- •Pork Loin
The leanest pork cut. Do not confuse with pork loin (wider, fattier).
- •Rosemary, Fresh(10g)
- •2 to 3 teaspoons kosher salt (use 2 for smaller cuts and 3 for larger cuts)
- •Cumin, Ground(5g)
- •½ teaspoon ground black pepper
- •Cinnamon, Ground(1g)
- •Apple, Granny Smith
- •Yellow Onion
- •Garlic
- •Low Sodium Chicken Broth(240g)
Instructions
- 1Trim away the fat cap from the pork. In a small bowl combine the rosemary, salt, cumin, pepper, and cinnamon, then rub all over the pork. Let stand at room temperature for 1 hour, or wrap in plastic and refrigerate for up to 1 day; bring to room temperature for at least 30 minutes prior to cooking.
- 2When ready to cook, place a rack in the center of your oven and preheat to 450°F.
- 3In the bottom of a large roasting pan with a rack, scatter the apples, onions, garlic, and rosemary sprigs (if you don't have a rack, you can form a few rings out of aluminum foil, then set the pork on that). Place the pork loin on top. Pour 1/2 cup of the broth around the pork.
- 4Bake the pork for 15 minutes, then reduce the oven temperature to 300°F. Continue baking until the pork reaches 135°F on an instant read thermometer inserted at the thickest part, about 30 to 50 minutes more depending upon the weight of your pork (my 4 1/4-pound loin needed 43 additional minutes). Cover and let rest for at least 15 minutes (the pork’s temperature will rise as it rests).
- 5While the pork rests, turn your oven to 350℉. Pour the remaining 1/2 cup broth into the hot pan and use a wooden spoon to stir the onions and apples. Return the pan to the oven and continue baking for 15 minutes while the pork rests to further soften the onions.
- 6Thinly slice the pork. Serve with the apples and onions spooned over the top.
Nutrition — Per Serving
12
calories
1g
protein
0g
fat
- Carbohydrates
- 1g
- Saturated fat
- 0.1g
- Sodium
- 81 mg
- Dietary fiber
- 0.6g
4 servings per batch · ~64g each
Macro data sourced from USDA FoodData Central
AI Swap Engine
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How much protein does Pork Roast Recipe have?
This recipe contains only 1g of protein and 12 calories per serving with negligible fat and carbs. This is not a protein-focused dish and should be used as a minor side component, not a primary protein source.
How quickly can I batch prep Pork Roast Recipe?
The recipe has quick prep time and yields 4 servings in one batch on the stovetop. This efficiency makes it a fast side dish to pair with higher-protein mains during meal prep.
Is Pork Roast Recipe suitable for fat loss?
At only 12 calories per serving with 0g fat, this is an extremely low-calorie component that can bulk up a meal without affecting your calorie total. Use it as a volume filler alongside higher-protein and higher-calorie main dishes.
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