Rosemary and Garlic Crusted Pork Loin

MMMMM! Tonight's dinner was very yummy! I'm so bummed I forgot to take a picture of the finished product - it was so pretty! I did manage to get the "before it cooked" and "after we ate" shots. My parents joined us for dinner which was perfect because we had so much food! The pork loin was good - not tough like I've had before. The sauce for it was unique - it's supposed to be 1/2 cup port wine and 1/2 cup of chicken broth. We didn't have port, so I used Tia Maria (close enough). It was really delicious on top of the meat! The potatoes and squash turned out excellent! I added a little bit of honey to the butternut squash and a tad bit more seasoning to the potatoes. Then we had a big green salad with fresh broccoli, grated carrots, cauliflower, sundried tomatoes and feta cheese. For dessert we had fresh strawberries and pineapple from the farmer's market. All in all it was a delicious meal shared with great company! The recipe is below:

Ingredients:
3 Tablespoons chopped rosemary or 1 tablespoon dried
4 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 2 pound boneless center cut pork loin roast
1 1/2 pounds small yukon gold potatoes cut into 1 inch cubes
4 teaspoons EVOO
1 pound butternut squash, peeled, seeded and cut into 1 inch cubes
1/2 cup port or prune juice
1/2 cup reduced sodium chicken broth

Directions:
1. Preheat oven to 400 degrees
2. combine rosemary, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper (finely chop or crush to create paste as a rub for the meat)
3. Place pork in a roasting pan and coat with rosemary/garlic rub. Toss potatoes with 2 teaspoons oil and salt and scatter along one side of the pork.
4. Roast the pork for 30 minutes. Meanwhile, toss the squash with 2 teaspoons oil, salt and pepper. After 30 minutes, turn pork over and then scatter the squash on the other side of the pork.
5. Roast the pork for an additional 30-40 minutes or until a meat thermometer reads 155 degrees. Transfer the pork to a carving board and the veggies to a separate dish.
6. Place the roasting pan over medium heat and add port; bring to a boil, stirring to scrape up any browned bits. Simmer for 2 minutes. Add broth and bring to simmer for a few minutes to intensify the flavor.
7. Serve pork with roasted potatoes, squash and pan sauce.

*Serves 6-8
*299calories, 25 g protein, 3 g fiber, 10 g fat, 23 g carbs