Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Choose gluten-free side dishes.


"Everything we do is a choice. Oatmeal or cereal. Highway or side streets. Kiss her or keep her. We make choices and we live with the consequences. If someone gets hurt along the way we ask for forgiveness. It's the best anyone can do." -The Piemaker

The refrigerator light goes on...

This is a simple but complex dish that is great for holiday meals. You can prep everything in advance and pop it in the oven while entertaining your guests. You just have to check it about every 10 minutes.

For just two people, use a couple of center cut pork chops - use 1/2 onion, a teaspoon of rosemary, black pepper, 1/8 teaspoon salt, 1 tablespoon maple syrup and a bit of water. Yes, that's 1/4 of this recipe but with a couple of pork chops.


Maple Rosemary Pork Loin

Servings: 8 | Serving size: 4 ounces pork with onions

Cooking Time: 90 minutes

This recipe makes great leftovers, especially as sandwiches.

Serve with Mashed Yams or Cornbread Dressing and with Pan Grilled Broccoli or Pan Grilled Asparagus or Roasted Beets or Low Sodium Roasted Beets.

3 ounces bacon (finely minced)
2 large white onions (peeled and sliced)
4 tsp. dried rosemary leaves
1/4 tsp. fresh ground black pepper
2 lb. pork loin
1/2 tsp. salt
4 Tbsp. maple syrup
1/4 cup water

Maple Rosemary Pork Loin recipe from Dr. Gourmet

Place a large skillet or roasting pan in the oven and preheat to 325°F.

Add the bacon when the pan is hot and return the pan to the oven. Let the bacon cook for about 5 to 7 minutes.

Remove and stir.

Return to the oven and cook for another 3 minutes.

Add the white onions, rosemary, and pepper to the pan. Toss well.

Cook for about 10 minutes. Toss well twice.

While the onions are cooking, salt the pork loin.

Remove the pan from the oven and push the onions to one side of the pan.

Place the pork in the pan. Return the pan to the oven.

Roast for about 45 minutes. Turn the pork 1/4 turn about every 10 minutes. Toss the onions each time when turning the pork loin.

At each turn of the pork loin drizzle 1 tablespoon of the maple syrup over the top of the meat.

When the pork hits 140°F internal temperature remove the pan from the oven and set it on a plate to rest.

Place the pan on the range and add the water.

Toss the onions well across the bottom of the pan with the water to deglaze the pan.

After the pork has rested for 5 minutes cut into 8 slices.

Serve topped with the onions.

Nutrition Facts

Serving size: 4 ounces pork with onions

Servings: 8

Amount Per Serving

Calories 195 Calories from Fat 54
% Daily Value
Total Fat 6g
    Saturated Fat 2g 10%
    Monounsaturated Fat 3g
    Trans Fat 0g
Cholesterol 61mg 20%
Sodium 313mg 14%
Total Carbohydrates 8g 6%
    Dietary Fiber ‹1g 1%
    Sugars 7g
Protein 26g
Vitamin A 0% Vitamin C 1%
Calcium 3% Iron 5%
Vitamin K 8 mcg Potassium 274 mg
Magnesium 23 mg