A Special Christmas Dinner

    A Special Christmas Dinner

    By Jacqueline Gomes, RDN, MBA

    Whether you are celebrating the spirit of Christmas or simply enjoying an evening at home with your family; we all can appreciate time spent with loved ones.

    If you are entertaining, remember to be mindful of any guests that may be living with a condition controlled by diet such as diabetes and celiac disease. Consider healthier dessert options such as cheese and fruit, poached pears, baked apples or brown rice pudding so that everyone can partake in the festivity of the holiday!

    Lighter appetizers and snacks that are make ahead and easy to prepare will ensure the host can enjoy the fun too!

    Protein is typically the center of attention for a special meal, consider lean pork loin, beef tenderloin and fish. Be sure to have a vegetarian option such as tofu and roast vegetable bake.

    Roast Pork Loin with Carrots & Baby Potatoes

    Jgn Roast Pork Loin With Carrots Baby Potatoes

    Prep: 10 minutes

    Roast: 1 hour

    Makes: 6 Servings

    • 3 pounds Boneless Pork Loin
    • 3 tablespoons olive oil + 1 Tablespoon
    • 6 garlic Cloves
    • ½ cup parsley
    • 1 tablespoon dried rosemary
    • 1 teaspoon dried thyme
    • 1 teaspoon dried oregano
    • 1 teaspoon smoked paprika
    • Kosher Salt & pepper
    • 5 carrots, cut in half
    • 5 pounds baby potatoes, cut in half
    • 1 large Vidalia onion, sliced
    • Fresh Rosemary for garnish (optional)

    Directions:

    1. Preheat oven to 450 degrees F.
    2. Bring pork loin to room temperature. Pat dry with a paper towel and season all over with salt & pepper.
    3. Using a small food processor * add 3 tablespoons olive oil, garlic cloves, parsley, rosemary, thyme, oregano and paprika, pulse until finely minced.
    4. Gently rub the herb mixture all over the pork loin.
    5. Place pork loin in a greased roasting pan, cover with Aluminum foil and roast for 20 minutes.
    6. In the meantime, toss carrots, potatoes and onions with 1 tablespoon olive oil, salt and pepper.
    7. Lower heat on oven to 375 degrees. Uncover pork loin, add in vegetables and continue to roast uncovered for an additional 40 to 45 minutes. If pan is dry, add in ½ cup to 2/3 cup chicken broth or water.
    8. Pork is done when internal temperature reaches 145 degrees F.
    9. Remove from oven and tent foil over roast and rest for 10 minutes before serving.

    Tips:

    • *If food processor is not available, finely chop garlic and parsley, add to a bowl mix in olive oil, rosemary, thyme, oregano and paprika.
    • Serving suggestion: Place pork loin on a large platter and place vegetables around pork then garnish with fresh rosemary.

    Recipe by: Jacqueline Gomes, RDN, MBA