BRUSCHETTA-TOPPED PORK ROAST

3 tbsp olive oil

1 (2 to 2 1/2 lb) boneless pork loin roast

1 tsp salt

1/4 tsp pepper

1 tsp chopped fresh rosemary

1 tsp chopped fresh thyme

2 cups cherry tomatoes, quartered

1/3 cup thinly sliced fresh basil

2 garlic cloves, minced

Rub 1 tablespoon of the olive oil over all sides of the roast.

In a small bowl, mix salt, rosemary, thyme and pepper then rub over all sides of the pork. Allow to stand at room temperature for 30 minutes.

Meanwhile, heat oven to 450-degrees. Place rack in a rimmed baking sheet or shallow roasting pan. Place pork on the rack. Roast 15 minutes. Reduce oven to 375-degrees. Roast until a meat thermometer inserted into the thickest part registers at least 145-degrees. This will take about 45 minutes. Allow to rest for 10 minutes.

In a bowl, combine tomatoes, basil, garlic, remaining olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Serve the pork with this bruschetta topping.

Yield: 6 servings Per serving: 394 calories, 34g protein, 3g carbs, 1,074mg sodium27g fat (9g sat)