From Brent Young
Rub dry ingredients on roast. Put in roasting pan. Cook on 500 for 40 minutes. Lower temp to 325 for 40 minutes. Increase temp to 400 & cook until internal temp reaches 120 degrees. Take it of oven & loosely cover. Let rest for @ 20 minutes until temp is 125 - 128 degrees (med rare). Servevwithnau jusvand horseradish sauce.
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Serving Size: 1 Serving (529g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1620 | ||
Calories from Fat: 1243 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 138.1g | 184 % | |
Saturated Fat 56.9g | 285 % | |
Monounsaturated Fat 59.5g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 370.4mg | 114 % | |
Sodium 316.3mg | 11 % | |
Potassium 1440.9mg | 38 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 87.5g | 125 % | |
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: 1620
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