Slow roasting results in tender, juicy pork. Turkey, lamb, beef or veal can be roasted similarly. PREHEAT OVEN TO 350F. Oil or butter pork all over. Season fatty outer layer with salt and pepper. Place pork on a roasting rack in a pan. Place pan in center of preheated oven and roast, uncovered. Roast for 30 minutes per pound or until the internal temperature at the thickest point reaches 155F. (NOTE: Trichinoisis is destroyed when the internal temperature reaches 139F for a period of 10 minutes.) Remove from oven. Cover loosely with foil and allow to "rest" for at least 15 minutes before carving.
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|Serving Size: 1 Serving (255g)|
|Recipe Makes: 8|
|Calories from Fat: 413 (69%)|
|Amt Per Serving||% DV|
|Total Fat 45.9g||61 %|
|Saturated Fat 15.9g||80 %|
|Monounsaturated Fat 20.4g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 181.2mg||56 %|
|Sodium 185.2mg||6 %|
|Potassium 770.6mg||20 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 43.8g||63 %|
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: 602
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