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Suggest a better descriptionTrim fat from pork; place pork on a rack coated with cooking spray. Pour 1 cup water into a shallow roasting pan; place rack in pan. Combine honey and next 5 ingredients in a small bowl, and brush over pork. Insert a meat thermometer into the thickest part of pork. Bake at 400 deg for 30 minutes or until meat thermometer registers 160 deg. Remove pork from rack; set aside, and keep warm. Place cornstarch in a small saucepan. Gradually add orange juice, blending with a wire whisk. Pour roasting pan drippings into pan; bring to a boil, and cook 1 minute. Remove from heat, and gently stir in orange sections. Cut pork into 1/2-inch-thick slices. Yield: 6 servings (serving size: 3 ounces pork and 1/4 cup sauce). Per serving: 198 Calories; 4g Fat (18% calories from fat); 24g Protein; 16g Carbohydrate; 74mg Cholesterol; 148mg Sodium Serving Ideas : Serve with orange sauce. Recipe by: Cooking Light, Jan/Feb 1993, page 74 Posted to MC-Recipe Digest V1 #429 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (181g) | ||
Recipe Makes: 6 | ||
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Calories: 180 | ||
Calories from Fat: 37 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 6 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 72.8mg | 22 % | |
Sodium 59.6mg | 2 % | |
Potassium 527.7mg | 14 % | |
Total Carbohydrate 11.6g | 3 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 10.4g | ||
Protein 23.6g | 34 % | |
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: 180
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