Try this Roast Pork with Spiced Cherry Sauce recipe, or contribute your own.
Suggest a better descriptionRub roast with salt, pepper and sage; place in an ungreased shallow baking pan. Bake, uncovered, at 325? for 1 1/2 to 2 hours or until a meat thermometer reads 160-170?. Meanwhile, drain cherries, reserving liquid. Set cherries aside. Add water to cherry liquid to measure 3/4 cup. Pour 1/2 cup into a saucepan; add sugar, vinegar, cloves and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove and discard the spices. In a small bowl, combine cornstarch and remaining cherry liquid until smooth; add to saucepan. Bring to a boil; cook for 2 minutes, stirring constantly. Stir in lemon juice, butter, cherries and food color, if desired; heat through. Let roast stand for 10 minutes; slice and serve with the cherry sauce. Recipe by: Taste of Home - April/May 1997 Posted to MC-Recipe Digest V1 #630 by The Taillons
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Serving Size: 1 Serving (410g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 964 | ||
Calories from Fat: 250 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.8g | 37 % | |
Saturated Fat 9.1g | 46 % | |
Monounsaturated Fat 10.5g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 178.7mg | 55 % | |
Sodium 156.2mg | 5 % | |
Potassium 1118.4mg | 29 % | |
Total Carbohydrate 122.3g | 36 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 118.4g | ||
Protein 59.3g | 85 % | |
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: 964
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