Heat oil until smoking. Add all vegetables, ginger and cook until brown. Add liquids and sugar and bring to boil and remove from stove, cool. Marinate pork overnight in the refrigerator Remove from marinade and either grill or roast in a 500 degree oven until medium or to taste. Horseradish Cream: Sweat shallots and garlic in olive oil. Add stock and reduce until almost dry. Add cream, cayenne and horseradish, season with salt. Glazed Parsnips: Cook parsnips with water, butter, and sugar. Season to taste. Parsnips are ready when completely cooked and shiny, no liquid left in pan. Cut 2 tomatoes in half, place on grill, or broil, until desired doneness. Yield: 4 servings Recipe by: CHEF DU JOUR SHOW #DJ9222 - DON YAMAUCHI
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|Serving Size: 1 Serving (2738g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2658 (40%)|
|Amt Per Serving||% DV|
|Total Fat 295.3g||394 %|
|Saturated Fat 174.6g||873 %|
|Monounsaturated Fat 92.1g|
|Polyunsanturated Fat 13.2g|
|Cholesterol 1008.7mg||310 %|
|Sodium 9403.2mg||324 %|
|Potassium 3286.9mg||86 %|
|Total Carbohydrate 985.8g||290 %|
|Dietary Fiber 9.9g||40 %|
|Sugars, other 975.9g|
|Protein 39.1g||56 %|
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Calories per serving: 6587
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