Lomo de Puerco con Verduras Rostizadas
- Prep 10 min
- Total 0 min
- Ingredientes 10
- Porciones 6
por
Qué Rica Vida Cocina
Actualizada Jan 13, 2010
Ingredientes
- 2 trozos de lomo de puerco (cada uno de cerca de ¾ de libra)
- 1 libra de zanahorias mini (baby)
- 2 libras de papas nuevas (16 a 20), cortadas por la mitad
- 1 cebolla mediana, cortada en forma de gajos
- 6 dientes de ajo enteros
- 1 cucharada de aceite de oliva o aceite de canola
- 2 cucharaditas de hojas de romero secas, restregadas
- 1 cucharadita de hojas de salvia secas, restregadas
- 1/4 cucharadita de sal
- 1/4 cucharadita de pimienta
Instrucciones
-
1Precalienta el horno a 450°F. Aplica spray para cocinar a una charola de rostizar poco profunda. Coloca en ella los trozos de lomo. Inserta el termómetro de carnes de modo que la punta quede en el centro de la parte más gruesa. Coloca las zanahorias, papas, cebolla y ajo alrededor del lomo. Vierte encima un chorrito de aceite y espolvorea el romero, salvia, sal y pimienta.
-
2Hornea sin cubrir de 25 a 30 minutos o hasta que el termómetro indique 155°. Retira la carne de la charola. Revuelve las verduras y hornea todavía de 5 a 10 minutos más o hasta que estén suaves. Cubre el lomo y déjalo reposar de 10 a 15 minutos o hasta que el termómetro indique 160° y la carne se vea ligeramente rosada en el centro. Sirve el lomo con verduras y ajo.
Consejos de expertos
-
consejo 1
He aquí un platillo que es suficientemente elegante para cuando tienes invitados, y que aun así se ajusta a tu plan alimentario. Mejor todavía, todo se cuece en la misma charola, ¡y la limpieza se hace en un dos por tres!
Información Nutricional
310 Calorías, 6g Grasa total, 29g Proteína, 41g Carbohidratos totales
Información Nutricional
Porción:
- Calorías
- 310
- Grasa total
- 6g
- Grasa saturada
- 2g
- Colesterol
- 70mg
- Sodio
- 190mg
- Carbohidratos totales
- 41g
- Fibra dietética
- 6g
- Proteína
- 29g
% Valor Diario*:
Intercambios:
2 Almidón; 1 Vegetal; 3 Carne extra magra;Selección de carbohidratos
2
© 2024 ®/TM General Mills Reservados todos los derechos
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