Kidney-friendly, low-sodium Caribbean Sofrito Roast Pork: Lean pork loin with a sofrito blend of onions, bell peppers, and cilantro. Simple and flavorful.
Ingredients
Yield:
Yield
6 Servings
- 2 pounds pork loin roast, trimmed of excess fat
- 1 medium onion, diced
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 2 cloves garlic, minced
- 1/2 cup fresh cilantro, finely chopped
- 1 tablespoon olive oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Black pepper to taste
Image
Directions
Nutritional InformationPrep: 45 min, Cook: 1 hr, Total: 1 hr 45 min
1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix together the diced onion, bell peppers, garlic, cilantro, apple cider vinegar, oregano, cumin, and black pepper to create the sofrito.
3. Heat olive oil in a skillet over medium heat and sear the pork loin on all sides until golden brown.
4. Transfer the pork to a roasting pan and cover it evenly with the sofrito mixture.
5. Roast in the preheated oven for about 1 hour or until the internal temperature of the pork reaches at least 145°F (63°C).
6. Let the pork rest for 10 minutes before slicing. Serve with additional fresh cilantro if desired.
Nutrients per serving: 1 serving - 4 oz with sofrito topping
- Calories: ~220 kcal
- Protein: ~25g
- Sodium: ~60mg
- Potassium: ~350mg
- Calcium: ~50mg
- Phosphorus: ~220mg
