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Suggest a better descriptionchop veggies. Line bottom of pan with them. Combine rosemary, horseradish, salt, pepper, EVOO. Smash garlic. Add EVOO paste to garlic. Cover roast with seasoning mixture. Bake at 375 1 1/2 to 2 hours for medium rare (135 degrees) let meat rest for 20 minutes, then cut and serve.
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Serving Size: 1 Serving (184g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 669 | ||
Calories from Fat: 540 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 60g | 80 % | |
Saturated Fat 24.3g | 121 % | |
Monounsaturated Fat 26.8g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 124.2mg | 38 % | |
Sodium 104.2mg | 4 % | |
Potassium 490.1mg | 13 % | |
Total Carbohydrate 3.9g | 1 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 2.6g | ||
Protein 27.5g | 39 % | |
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: 669
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