Featured Maple Leaf Product: Pork Drummies (30298)
Rosemary Pork Drummies, Roasted Carrots & Onions
Recipe Information
Yield
25
Portion Size
199 g / 7.0 oz
Ingredients
| Metric | Imperial | |
|---|---|---|
| Pork Drummies | 2.5 Kg | 5.5 Lbs |
| Olive Oil, Extra Virgin | 75 mL | 2.5 Fl oz |
| Garlic, Fresh, Minced | 40 mL | 1.4 Fl oz |
| Rosemary, Dried | 100 mL | 3.4 Fl oz |
| Carrots, Fresh, Choice of Cut | 1.66 Kg | 3.7 Lbs |
| Onions, Fresh, Large Diced (or use Pearl Onions) | 700 g | 1.5 Lbs |
Method
- Combine olive oil, fresh minced garlic and dried rosemary. Rub over pork drummies and place on baking sheet.
- Peel and cut carrots and onions in large pieces (1/2 the size of the drummies) and scatter on baking sheet with pork.
- Place baking sheets of pork into pre-heated 325°F (162°C) oven and bake for 20 minutes (or until vegetables are cooked) to combine the flavours and cook the vegetables. Pork should reach a temperature of 160°F/ 70°C. Serve a portion of pork drummies with pieces of carrot and onion on the plate.
Suggested Accompaniments
Serve with roasted potatoes and vegetable side salad.
Nutritional Information
per 199 g / 7.0 oz
| Nutrient | Quantity |
|---|---|
| Calories (36.4% from fat) | 212 kcal |
| Fat | 8.3 gm |
| Saturated Fat | 1.81 gm |
| Trans Fat | 0.000 gm |
| Cholesterol | 61 mg |
| Sodium | 479 mg |
| Carbohydrates | 9.8 gm |
| Dietary Fiber | 2.7 gm |
| Sugars | 5.2 gm |
| Protein | 22.8 gm |
| Vitamin A | 566 RE |
| Vitamin C | 5 mg |
| Calcium | 39 mg |
| Iron | 0.58 mg |
| Potassium | 544 mg |
| Phosphorous | 297 mg |