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7Ingredients
55Minutes
200Calories
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Ingredients
US|METRIC
4 SERVINGS
- pork tenderloin
- 1 Tbsp. bacon fat (or vegetable oil)
- 1 onion (large)
- 6 garlic cloves (sliced)
- 3 russet potatoes
- 3 large carrots
- 1 cup vegetable broth
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NutritionView More
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200Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories200Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3.5g5% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium290mg12% |
| Potassium900mg26% |
| Protein4g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate39g13% |
| Dietary Fiber4g16% |
| Sugars6g |
| Vitamin A180% |
| Vitamin C25% |
| Calcium6% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Tonya P. 4 years ago
One of my favorites. I use large pork steaks we have from a home grown butchered pig. Everything else is just as the recipe says.
April Parker 4 years ago
This was absolutely delicious! My husband and I work on a Hog Farm so we have an over abundance of pork so I am always looking for new recipes. My family loved it! It came out so tender and the carrots, onion and garlic gave the meat and potatoes a wonderful flavor. I did make one change to the recipe. I used beef broth instead of vegetable and I bought enough to submerge the roast with the liquid. I think that is why it came out tender and dried out. The best pot roast I have made yet.