cat lover
06-20-2006, 05:39 AM
16 ounces, boneless pork roast
1 large onion, quartered
4 red potatoes, quartered or halved
1 small butternut squash, peeled, cut into 2" squares
1 tablespoon rosemary
1 teaspoon dried sage
2 tablespoons olive oil
In a bowl, mix the prepared vegetables with the olive oil. Sprinkle spices on vegetables and meat. In a large roaster sprayed with PAM olive oil, place the pork in the center and the vegetables around the meat. Bake in preheated oven at 325° F for about an hour or until meat and potatoes are golden brown.
Per Serving:
Calories: 244.8
Total Fat: 10.9 g
Saturated Fat: 2.373 g
Monounsaturated Fat: 6.766 g
Polyunsaturated Fat: 1.066 g
Cholesterol: 73.7 mg
Sodium: 67.1 mg
1 large onion, quartered
4 red potatoes, quartered or halved
1 small butternut squash, peeled, cut into 2" squares
1 tablespoon rosemary
1 teaspoon dried sage
2 tablespoons olive oil
In a bowl, mix the prepared vegetables with the olive oil. Sprinkle spices on vegetables and meat. In a large roaster sprayed with PAM olive oil, place the pork in the center and the vegetables around the meat. Bake in preheated oven at 325° F for about an hour or until meat and potatoes are golden brown.
Per Serving:
Calories: 244.8
Total Fat: 10.9 g
Saturated Fat: 2.373 g
Monounsaturated Fat: 6.766 g
Polyunsaturated Fat: 1.066 g
Cholesterol: 73.7 mg
Sodium: 67.1 mg