Serves: 8
Total Calories: 85

1 5 pound lean boneless pork loin
1 medium onion, chopped
1/3 cup chopped celery
1 clove garlic, minced
2 tablespoons brown sugar
2 teaspoons Dijon style mustard
1 small can tomato paste
1/2 cup low fat vegetable stock
2 tablespoons Worcestershire sauce
2 tablespoons white vinegar
1/4 teaspoon Tabasco Hot Sauce
2 (16-ounce) cans small whole white potatoes, drained

Carefully trim all visible fat from the pork loin. Roast the port uncovered on a rack in a shallow roasting pan for 2 hours.

Combine the onion, celery, garlic, brown sugar, mustard, tomato paste, vegetable stock, vinegar, Worcestershire and Tabasco in a saucepan and simmer for 5 minutes.

Drain the fat from the roasting pan, remove the pork from the rack and place it in the pan. Arrange the potatoes around the pork and spoon half the sauce over the pork and roast for 30 minutes. Pour the remaining sauce over the pork and roast for 30 minutes longer. Allow the pork to rest 10 minutes before slicing.

Nutritional Facts:

Serves: 8
Total Calories: 85
Calories from Fat: 0

More Recipes from the The Happy Heart Cookbook Cookbook:
Caraway Pork
Oven Roasted Pork Barbecue
Glazed Rolled Pork Roast
Rosemary Pork Chops
Italian Braised Pork Ribs