From Southern Living - December 2003
1. Combine first 5 ingredients in a small bowl; rub over roast. Let stand at room temperature 30 minutes.
2. Bake roast at 450 degrees for 45 minutes on lower rack of oven. Reduce temperature to 350 degrees, and bake roast 45 to 50 additional minutes or until a meat thermometer registers 145 degrees (medium-rare) or 160 degrees (medium). Let roast stand 20 minutes.
3. Combine sour cream, lemon juice, and horseradish; serve with roast.
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Serving Size: 1 Serving (38g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 61 | ||
Calories from Fat: 47 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.2g | 7 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 11.2mg | 3 % | |
Sodium 30.3mg | 1 % | |
Potassium 80.3mg | 2 % | |
Total Carbohydrate 3.6g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 2.9g | ||
Protein 0.9g | 1 % | |
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: 61
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