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Instant Pot Rosemary Pork Roast with Fall Vegetables - Lunch

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Instant Pot Rosemary Pork Roast with Fall Vegetables - Lunch

Regan
The Cook
4 Servings
12 Ingredients
0 Comments

In need of a quick and easy dinner? Put your Instant Pot to work and make this juicy pork roast seasoned with thyme, rosemary, garlic and a splash of lemon juice. Sit down and enjoy this no fuss freezer meal including a medley of tart green apples, sweet butternut squash, and savory red onions.

4 Servings
12 Ingredients
0 Comments

Ingredients

  • ½ cups Water
  • 2 pounds quarter Boneless Pork Loin
  • ⅛ cups Olive Oil
  • 2 ⅔ tablespoons Lemon Juice
  • 1 ⅓ teaspoons mince Garlic, Cloves
  • 1 ⅓ teaspoons Thyme, Dried
  • 1 ⅓ teaspoons chop Rosemary, Fresh
  • ⅓ teaspoons Black Pepper
  • ⅓ teaspoons Sea Salt
  • 2 ⅛ cups peel and chunk Squash, Butternut
  • 2 ⅔ cups peel and chunk Apple, Granny Smith
  • ¾ cups chunk Onion, Red

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Prog. Pressure Cooker

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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

Prog. Pressure Cooker

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Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
8 ounces pork and 2/3 cup vegetables
Amount Per Serving
Calories
510
Total Fat
25g
Saturated Fat
9g
Trans Fat
0g
Cholesterol
120mg
Sodium
860mg
Total Carbohydrates
31g
Fiber
6g
Sugar
16g
Protein
44g
WW Freestyle
10
Diabetic Exchanges: 3 Fat
1 Fruit
0 Milk
0 Other Carb
1 Starch
0 Veg
6 Lean Meat

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