Heat oil in Dutch oven over medium-high heat. Add pork and brown on all sides. Add onions, carrot and garlic; cook 3 to 5 minutes until onions are tender. Add nectar, mustard, salt and enough water to almost cover pork. Bring to a boil. Cover and bake 1 1/2 hours in preheated 375 degrees oven until meat thermometer inserted in thickest part reads 170 degrees. Remove pork; keep warm. Boil pan juices about 5 minutes until thickened. Serve pork with sauce; garnish with watercress. Serves 6. Posted to recipelu-digest by "Diane Geary"
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|Serving Size: 1 Serving (1286g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 785 (44%)|
|Amt Per Serving||% DV|
|Total Fat 87.2g||116 %|
|Saturated Fat 26g||130 %|
|Monounsaturated Fat 37.6g|
|Polyunsanturated Fat 12.4g|
|Cholesterol 580.6mg||179 %|
|Sodium 504.1mg||17 %|
|Potassium 4100.6mg||108 %|
|Total Carbohydrate 36.4g||11 %|
|Dietary Fiber 8.7g||35 %|
|Sugars, other 27.6g|
|Protein 200.5g||286 %|
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Calories per serving: 1765
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