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Price Rite of Bethlehem
1001 8th Avenue
Bethlehem, PA 18018
6108822356
Mon-Sat 8am-9pm Sun 8am-8pm
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Build a Shopping Listat Price Rite of Bethlehem

Price Rite of Bethlehem

You've selected Build a Shopping List
Price Rite of Bethlehem
1001 8th Avenue
Bethlehem, PA 18018
6108822356
Mon-Sat 8am-9pm Sun 8am-8pm
Mustard-RosemaryPorkDinner.jpeg
Mustard-RosemaryPorkDinner.jpeg
Mustard-Rosemary Pork Dinner
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Recipe - Price Rite of Bethlehem
Mustard-RosemaryPorkDinner.jpeg
Mustard-Rosemary Pork Dinner
0
Servings6
Cook Time45 Minutes
svg/info/recipe-calories Created with Sketch. Calories408
Ingredients
3 tbs honey mustard
2 tbs brown sugar
1 tbs chopped fresh rosemary plus additional for garnish (optional)
2 lbs 1 pork loin
12 oz 2 bags organic rainbow baby carrots
1 tablespoon olive oil
1 pound Yukon Gold mashed potatoes
Directions
  1. Preheat oven to 375°; line rimmed baking pan with parchment paper. In small bowl, stir mustard, sugar and rosemary.

  2. Place pork on 1 side of prepared pan; place carrots on opposite side. Spread mustard mixture over pork; stir oil, and ¼ teaspoon each salt and pepper into carrots. Bake pork and carrots 45 minutes or until internal temperature of pork reaches 145°, stirring carrots and rotating pan once. Transfer pork to cutting board; tent loosely with foil and let stand 10 minutes. Toss carrots with pan drippings. Makes about 3 cups carrots.

  3. Heat mashed potatoes in microwave oven on high 3 minutes or until heated through, stirring occasionally. Makes about 2 cups.

  1. Cut pork crosswise into 12 (¾-inch-thick) slices; serve with carrots and potatoes, sprinkled with rosemary, if desired.
Nutritional Information
Calories: 408
Fat: 19g
Saturated: 8g
Cholesterol: 92mg
Sodium: 916mg
Carbohydrates: 30g
Fiber: 5g
Sugars: 15g
Added Sugars: 6g
Protein: 32g
0 minutes
Prep Time
45 minutes
Cook Time
6
Servings
svg/info/recipe-calories Created with Sketch.
408
Calories

Shop Ingredients

Makes 6 servings
3 tbs honey mustard
an image
ShopRite Honey Mustard Dressing, 16 Fluid ounce
$0.89
was $1.09
$0.06/fl oz
2 tbs brown sugar
an image
Goya Brown Sugar Cane, 16 Ounce
$1.99
$0.12/oz
1 tbs chopped fresh rosemary plus additional for garnish (optional)
an image
Badia Rosemary, 0.5 Ounce
$0.69
$1.38/oz
2 lbs 1 pork loin
an image
Fresh Whole Boneless Pork Loin, 10 Pound
$1.69 avg/ea
$0.17/lb
12 oz 2 bags organic rainbow baby carrots
an image
Fresh Carrots, 1 Pound
$0.99
$0.99/lb
1 tablespoon olive oil
an image
Filippo Berio Olive Oil, 25.3 Fluid ounce
$6.49
$0.26/fl oz
1 pound Yukon Gold mashed potatoes
an image
Yukon Gold Potatoes 5 LB, 5 Pound
$3.49
$0.70/lb

Nutritional Information

Calories: 408
Fat: 19g
Saturated: 8g
Cholesterol: 92mg
Sodium: 916mg
Carbohydrates: 30g
Fiber: 5g
Sugars: 15g
Added Sugars: 6g
Protein: 32g

Directions

  1. Preheat oven to 375°; line rimmed baking pan with parchment paper. In small bowl, stir mustard, sugar and rosemary.

  2. Place pork on 1 side of prepared pan; place carrots on opposite side. Spread mustard mixture over pork; stir oil, and ¼ teaspoon each salt and pepper into carrots. Bake pork and carrots 45 minutes or until internal temperature of pork reaches 145°, stirring carrots and rotating pan once. Transfer pork to cutting board; tent loosely with foil and let stand 10 minutes. Toss carrots with pan drippings. Makes about 3 cups carrots.

  3. Heat mashed potatoes in microwave oven on high 3 minutes or until heated through, stirring occasionally. Makes about 2 cups.

  1. Cut pork crosswise into 12 (¾-inch-thick) slices; serve with carrots and potatoes, sprinkled with rosemary, if desired.