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- 1 pork loin roast, 32oz (960gr)
- 2 tbs Dijon-style mustard
- 1 tbs crumbled sage
- 1 tsp paprika
- 1/2 tsp rosemary
- 1/2 tsp cumin
- 1 tbs olive oil
- 1/2 cup (4oz, 120ml) white wine
- 1/2 cup (4oz, 120ml) water
- 2 medium potatoes, cut into wedges
- 3 carrots, cut into sticks
- 6 shallots
- 1 tbs olive oil
- 1 tsp cornstarch (corn flour, maizena) dissolved in 1 tbs water
- Slice pork and arrange on platter. Add vegetables and serve span sauce on the side
View Full Recipe at Thyme for Cooking, the Blog
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 630g | |
| Calories 754 | |
| Calories from Fat 325 | 43% |
| Total Fat 36.63g | 46% |
| Saturated Fat 6.94g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 196mg | 8% |
| Potassium 2401mg | 69% |
| Total Carbs 77.09g | 21% |
| Dietary Fiber 13.6g | 45% |
| Sugars 10.49g | 7% |
| Protein 32.21g | 52% |
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