Special Diet Information
Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
This recipe is safe for those who are lactose intolerant.
Sodium
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Choose gluten-free side dishes.
"Everything we do is a choice. Oatmeal or cereal. Highway or side streets. Kiss her or keep her. We make choices and we live with the consequences. If someone gets hurt along the way we ask for forgiveness. It's the best anyone can do." -The Piemaker
The refrigerator light goes on...
This is a simple but complex dish that is great for holiday meals. You can prep everything in advance and pop it in the oven while entertaining your guests. You just have to check it about every 10 minutes.
For just two people, use a couple of center cut pork chops - use 1/2 onion, a teaspoon of rosemary, black pepper, 1/8 teaspoon salt, 1 tablespoon maple syrup and a bit of water. Yes, that's 1/4 of this recipe but with a couple of pork chops.
Maple Rosemary Pork Loin
Servings: 8 | Serving size: 4 ounces pork with onions
Cooking Time: 90 minutes
This recipe makes great leftovers, especially as sandwiches.
Serve with Mashed Yams or Cornbread Dressing and with Pan Grilled Broccoli or Pan Grilled Asparagus or Roasted Beets or Low Sodium Roasted Beets.
| 3 ounces | bacon (finely minced) |
| 2 large | white onions (peeled and sliced) |
| 4 tsp. | dried rosemary leaves |
| 1/4 tsp. | fresh ground black pepper |
| 2 lb. | pork loin |
| 1/2 tsp. | salt |
| 4 Tbsp. | maple syrup |
| 1/4 cup | water |
Place a large skillet or roasting pan in the oven and preheat to 325°F.
Add the bacon when the pan is hot and return the pan to the oven. Let the bacon cook for about 5 to 7 minutes.
Remove and stir.
Return to the oven and cook for another 3 minutes.
Add the white onions, rosemary, and pepper to the pan. Toss well.
Cook for about 10 minutes. Toss well twice.
While the onions are cooking, salt the pork loin.
Remove the pan from the oven and push the onions to one side of the pan.
Place the pork in the pan. Return the pan to the oven.
Roast for about 45 minutes. Turn the pork 1/4 turn about every 10 minutes. Toss the onions each time when turning the pork loin.
At each turn of the pork loin drizzle 1 tablespoon of the maple syrup over the top of the meat.
When the pork hits 140°F internal temperature remove the pan from the oven and set it on a plate to rest.
Place the pan on the range and add the water.
Toss the onions well across the bottom of the pan with the water to deglaze the pan.
After the pork has rested for 5 minutes cut into 8 slices.
Serve topped with the onions.
Nutrition Facts
Serving size: 4 ounces pork with onions
Servings: 8
Amount Per Serving
| Calories 195 | Calories from Fat 54 |
| % Daily Value |
| Total Fat 6g | |
| Saturated Fat 2g | 10% |
| Monounsaturated Fat 3g | |
| Trans Fat 0g | |
| Cholesterol 61mg | 20% |
| Sodium 313mg | 14% |
| Total Carbohydrates 8g | 6% |
| Dietary Fiber ‹1g | 1% |
| Sugars 7g | |
| Protein 26g |
| Vitamin A 0% | Vitamin C 1% |
| Calcium 3% | Iron 5% |
| Vitamin K 8 mcg | Potassium 274 mg |
| Magnesium 23 mg | |