⏱ 195 min totalPork Roast with Carrots and Potatoes
Per 1 serving · 378 g · 13 ingredients
of a 2,000 cal day
- Protein38g31% of calories
- Carbs30g25% of calories
- Fat23g44% of calories
- ✓ Protein-dense
At a glance
One serving of Pork Roast with Carrots and Potatoes (378 g) has 484 calories, with 38 g of protein, 30 g of carbohydrates and 23 g of fat. Most of its energy comes from fat (44% of calories). It is high in protein (75% DV), Vitamin A (22% DV) and Vitamin C (34% DV). Keep an eye on sodium, saturated fat and cholesterol, which provide 22%, 39% and 36% of the daily value.
High in
20%+ of the daily value
- Protein75%
- Vitamin A22%
- Vitamin C34%
- Thiamine139%
- Riboflavin (B2)35%
- Niacin61%
Good source of
10–19% of the daily value
- Dietary fiber16%
- Magnesium18%
- Manganese18%
Watch
20%+ of the daily value
- Sodium22%
- Saturated fat39%
- Cholesterol36%
Ingredients
For one serving. Tap an ingredient to see its nutrition.
⅜ lb Pork loin
⅛ tbsp Garlic powder
⅛ tbsp Onion powder
⅛ tbsp Parsley
⅛ tbsp Rosemary- 🥄⅛ tsp Salt
⅛ tbsp Olive oil
⅛ tsp Black pepper
1 ¼ clove Garlic
¾ Potato small Potato
³⁄₁₆ cup strips or slices Carrots
⅛ large Onion
⅛ cup Beef broth
Directions
- 1
Preheat the oven to 325° and set a rack in the center position.
- 2
Place the pork loin in a 9×13-inch roasting pan, ideally fat side up. Arrange the quartered potatoes, carrot pieces, and onion around the pork in a single layer.
- 3
In a small bowl, combine the garlic powder, onion powder, dried parsley, dried rosemary, salt, and black pepper. Rub most of the mixture over the pork and sprinkle the remainder over the vegetables.
- 4
Scatter the chopped fresh garlic over the vegetables and pork, then drizzle everything with the olive oil.
- 5
Pour the beef broth into a corner of the pan (avoid rinsing the rub off the pork). Cover the pan tightly with foil, venting one small corner.
- 6
Roast for about 2½ hours, rotating the pan halfway through, until the vegetables are tender and the pork reaches about 135–140° in the center.
- 7
Uncover and broil on high just until the top is well browned, 5–10 minutes, rotating the pan as needed and watching closely to prevent burning.
- 8
Transfer the pork to a board and tent loosely with foil; rest 15–20 minutes before slicing. Toss the vegetables with the pan juices and serve alongside.
Vitamins & minerals
Amounts for 1 serving (378 g). Bars show % of the daily value.
Vitamins
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Vitamin A | 195 μg | 22% |
| Vitamin C | 31 mg | 34% |
| Vitamin D | 1 μg | 6% |
| Vitamin E | 1 mg | 5% |
| Vitamin K | 10 μg | 8% |
| Thiamine | 2 mg | 139% |
| Riboflavin (B2) | 0.5 mg | 35% |
| Niacin | 10 mg | 61% |
| Vitamin B6 | 1 mg | 102% |
| Folate (B9) | 34 μg | 8% |
| Vitamin B12 | 1 μg | 39% |
| Pantothenic acid | 2 mg | 36% |
| Choline | 140 mg | 26% |
Minerals
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 80 mg | 8% |
| Iron | 3 mg | 36% |
| Potassium | 1,310 mg | 28% |
| Magnesium | 75 mg | 18% |
| Phosphorus | 440 mg | 63% |
| Zinc | 4 mg | 32% |
| Copper | 0.3 mg | 29% |
| Manganese | 0.4 mg | 18% |
| Selenium | 58 μg | 106% |
Full breakdown · 43 more nutrients
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Alanine | 2 g | — |
| Alpha Linolenic Acid (ALA) | 0 g | — |
| Alpha carotene | 795 μg | — |
| Arginine | 2 g | — |
| Aspartic acid | 4 g | — |
| Beta carotene | 1,900 μg | — |
| Caffeine | 0 mg | — |
| Cystine | 0.5 g | — |
| Docosahexaenoic Acid (DHA) | 0 g | — |
| Docosapentaenoic Acid (DPA) | 0 g | — |
| Eicosapentaenoic Acid (EPA) | 0 g | — |
| Fluoride | 10 μg | — |
| Fructose | 1 g | — |
| Galactose | 0 g | — |
| Glucose | 1 g | — |
| Glutamic acid | 6 g | — |
| Glycine | 2 g | — |
| Histidine | 1 g | — |
| Hydroxyproline | 0 g | — |
| Isoleucine | 2 g | — |
| Lactose | 0 g | — |
| Leucine | 3 g | — |
| Lycopene | 0.3 μg | — |
| Lysine | 3 g | — |
| Maltose | 0 g | — |
| Methionine | 1 g | — |
| Monounsaturated fats | 11 g | — |
| Phenylalanine | 1 g | — |
| Polyunsaturated fats | 3 g | — |
| Proline | 2 g | — |
| Retinol | 3 μg | — |
| Serine | 1 g | — |
| Starch | 20 g | — |
| Sucrose | 1 g | — |
| Theobromine | 0 mg | — |
| Threonine | 2 g | — |
| Total omega 3 | 0 g | — |
| Total omega 6 | 0 g | — |
| Tryptophan | 0.5 g | — |
| Tyrosine | 1 g | — |
| Valine | 2 g | — |
| Vitamin D2 | 0 μg | — |
| Vitamin D3 | 1 μg | — |
Burning 484 calories
Estimated for a 70 kg (154 lb) adult using MET values from the Compendium of Physical Activities.
- 92minWalking (3.5 mph)
- 58minCycling (moderate)
- 40minRunning (6 mph)
- 68minSwimming laps
Common questions
How many calories are in Pork Roast with Carrots and Potatoes?
One serving of Pork Roast with Carrots and Potatoes (1 serving) has 484 calories, which works out to 128 calories per 100 g. That is about 24% of a 2,000-calorie day.
Are Pork Roast with Carrots and Potatoes high in protein?
Yes. It has 38 g of protein per serving, and 31% of its calories come from protein (7.7 g of protein per 100 calories).
Are Pork Roast with Carrots and Potatoes keto-friendly?
It is hard to fit into a strict keto diet. One serving has 25 g of net carbs and 25% of its calories come from carbohydrates, while most keto plans cap net carbs at 20–50 g per day.
How much sodium is in Pork Roast with Carrots and Potatoes?
515 mg per serving, which is high (20% or more of the 2,300 mg daily value).
How much sugar is in Pork Roast with Carrots and Potatoes?
3 g of total sugars per serving. Labels list total sugars, which include natural sugars from fruit and milk as well as any added sugars.
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