Try this Pork Loin Roast with Cranberry-Ginger Glaze recipe, or contribute your own.
Suggest a better descriptionIn a 2-3 quart pan, combine cranberries, ginger liqueur, corn syrup, vinegar, and orange peel. Bring to a boil over high heat; cover and simmer until cranberries are plump, about 10 minutes. Whirl 1/2 the cranberry mixture in a food processor or blender until pureed smoothly. If making ahead, cover both mixtures and chill up to 1 day. Place pork loin on a rack in a 10x15 roasting pan. Bake in a 350F oven until a thermometer inserted in centre of thickest part registers 155F, about 1 hour and 10 minutes. After meat has cooked 40 minutes, coat with the pureed cranberry mixture, using all. Transfer cooked roast to a platter; keep warm and let rest at least 10 minutes. Meanwhile, in a 3-4 quart pan, combine remaining whole cranberry mixture and broth. Bring to a boil on high heat. Stir in cornstarch mixture and return to a boil. Pour into a serving bowl. Slice roast, and accompany slices with cranberry sauce; add salt to taste. Source: Sunset Recipe Annual 1995 Edition Posted to MM-Recipes Digest V3 #285 Date: Thu, 17 Oct 1996 21:40:55 -0400 From: Rod Grant
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Serving Size: 1 Serving (466g) | ||
Recipe Makes: 12 | ||
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Calories: 1044 | ||
Calories from Fat: 936 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 103.9g | 139 % | |
Saturated Fat 38.2g | 191 % | |
Monounsaturated Fat 49.8g | ||
Polyunsanturated Fat 11.1g | ||
Cholesterol 114.2mg | 35 % | |
Sodium 1765.2mg | 61 % | |
Potassium 334.1mg | 9 % | |
Total Carbohydrate 14.1g | 4 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 13.5g | ||
Protein 12.8g | 18 % | |
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: 1044
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