Spiced Roast Pork
1 boneless ctr-cut trimmed pork
(1 1/2 lb) loin
1/4 c chopped fresh parsley
2 Tbs sapple-cider vinegar
3 minced garlic cloves
1 Tbs paprike
2 tsp grated lime zest
1 tsp cinnamon
1 tsp ground cumin
1 tsp salt
1/2 tsp freshly ground pepper
1. Pat the pork dry with paper towels. Combine the
parsley, vinegar, garlic, paprika, lime zest, cinnamon,
cumin, salt, and pepper in a large bowl. Add the pork and
toss to coat. Cover an refrigerate at least 8 hours or up
to 24 hours.
2. Preheat the oven to 325. Place a rack in a roasting pan
and spray the rack and the pan with canola nonstick
spray.
3. Place the pork on the rack and roast until an
instant-read thermometer inserted in the center of the
pork registers 160 F for medium, about 1 hour 10 minutes.
Transfer the pork to a cutting board and let stand about 5
minutes. Cut into 12 slices.
Serving = 2 slices
Points per serving = 4
Servings = 6
A CORE RECIPE!
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