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Suggest a better descriptionFinely chop vegetables. In a large skillet,sauce vegetables in butter til tender. Add garlic cook 1 minute longer. Stir in seasonings and pepper sauce. Cut roast in half. Cut several slits in roast to 1/2" of bottom. Place in a 4 quart slow cooker. Spoon onion mixture between slits and over top of meat. Cover and cook on low for 6-8 hours or til pork is tender. Transfer roast to a serving platter,keep warm. Pour cooking juices into a small saucepan. Combine cornstarch and water til smooth. Stir into the pan. Bring to a boil,cook and stir for 2 minutes or til thickened.serve with roast.
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Serving Size: 1 Serving (211g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 370 | ||
Calories from Fat: 190 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.1g | 28 % | |
Saturated Fat 8.7g | 44 % | |
Monounsaturated Fat 7.7g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 132.3mg | 41 % | |
Sodium 135.7mg | 5 % | |
Potassium 692.9mg | 18 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 3.1g | ||
Protein 39.3g | 56 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 370
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