| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Low-cal, Meats |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Finely chopped fresh parlsey |
| 2 |
ts |
Paprika |
| 2 |
ts |
Dried basil |
| 2 |
ts |
Salt; optional |
| 1 |
ts |
Pepper |
| 1 |
ts |
Garlic powder |
| 1 |
ts |
Dried oregano |
| 1/2 |
ts |
Crushed fennel seed |
| 1/2 |
ts |
Dried thyme |
| 1 |
|
Boneless extra-lean pork roa |
INSTRUCTIONS
(Lin's note -- I also use a half packet of Lipton's Onion soup mix to
sprinkle
on top of the roast)
Recipe by: Dianne Bettin, Truman, Minnesota Combine half of the parsley
with the herbs and seasonings. Rub over roast. Place in a shallow pan;
cover with remaining parsley. Roast, uncovered, at 325~ for 35 minutes per
pound or until the internal temperature reaches 160~-170~.
Yield: 6 servings
Diabetic Exchanges: One serving (prepared without added salt) equals 4
lean meat; also, 239 calories, 86 mg sodium, 98 mg cholesterol, 2 gm
carbohydrate, 32 gm protein, 11 gm fat.
Source: Taste of Home, Oct/Nov '94 Typed for you by Marjorie Scofield
10/7/94
Posted to TNT - Prodigy's Recipe Exchange Newsletter by LinFields@aol.com
on Mar 22, 1997
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