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Nutrition Facts
Serving Size 293 g
(Approx. 8 Servings)
Amount Per Serving
Calories 430 Calories From Fat 220
% Daily Value*
Total Fat 24 g 37%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 100 mg 33%
Sodium 450 mg 19%
Total Carbohydrate 13 g 4%
Dietary Fiber 2 g 8%
Sugars 3 g
Protein 36 g
Vitamin A 30% Iron 10%
Vitamin C 50% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
White Wine Garlic Roasted Pork
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
8  People


Recipe makes 8 Servings

1 Tbsp cold pressed canola oil, garlic flavor
2 Tbsp Adam's Reserve White Wine and Garlic Butter Seasoning
3 Lb boneless pork loin roast
1 cup(s) sweet onion, coarsely chopped
1 cup(s) red bell pepper, coarsely chopped
2 Tsp garlic, finely chopped
4 sprigs fresh rosemary
1/2 cup(s) dry white wine, such as Pinot Grigio or Sauvignon Blanc
4 Oz baby carrots
16 Oz baby potatoes
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Pre-heat oven to 400. Heat a large oven safe pan over medium high.
Rub roast with oil and a liberal coating of Adams seasoning everywhere except the layer of fat. Place pork in skillet with fat side down.
Sear for 5 to 6 minutes on fat side, or until fat layer is brown and crispy. Sear briefly on all other sides to a golden brown.
Remove roast from pan with tongs. Add onion, bell pepper, garlic and rosemary. Sauté for 2 to 3 minutes
Add carrots and potatoes. Nestle pork back into pan among vegetables with fat side up. Roast for 40 minutes, or until internal temperature reaches 145˚F.
Allow roast to rest for 5 to 10 minutes. Baste roast with pan juices. Slice roast very thinly and serve with vegetables.


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