WW Points: 5
2 garlic cloves — minced
2 tablespoons chopped fresh parsley
1 tablespoon Dijon mustard
1 tablespoon water
2 teaspoons dried thyme
2 teaspoons dried basil
2 teaspoons sugar
1 teaspoon vinegar
1/4 teaspoon salt
1/8 teaspoon ground red pepper
2 pounds boneless pork top loin roast — trimmed of all visible fat
In a small bowl, stir together the garlic, parsley, mustard, water, thyme, basil, sugar, vinegar, salt and pepper. Place the pork in a pie plate. Spread evenly with the garlic mixture. Cover and refrigerate for 12 to 24 hours.
Preheat the oven to 325 degrees. Coat a roasting rack with nonstick spray and place the rack in a roasting pan. Place the roast on the rack. Roast for 1 hour, or until the meat thermometer inserted in the center registers 160 degrees.
Transfer the pork to a cutting board; cover with foil and let stand for 15 minutes before slicing.
Calories 192; Fat (grams) 10.1; Percent Calories from Fat 47%; Cholesterol (milligrams) 68; Fiber (grams) 0.3.
Source: Prevention’s Recipe Archive, provided by http://www.madsrecipes.com/