• Pierce the piece of pork all over with a fork. Transfer to a baking pan and spread thoroughly the Oaxaca Cooking Paste over the meat, and cover with plastic wrap. Refrigerate and let marinade for at least an hour, preferably overnight.
• Remove the pork from the refrigerator one hour before roasting and brush the meat lightly with the oil. Preheat the oven to 350 degrees. Place pork in a roasting pan, cover with aluminum foil and roast for 30 minutes, basting periodically. Turn the meat over, cover and roast for 30 more minutes. When the meat can easily be pierced with a fork, in 1 – 1 ½ hours, turn the temperature up to 450 degrees, uncover the meat and roast for 5 minutes or until browned. Remove and let stand for 10 minutes. Slice the pork and serve.
• OPTIONAL: Save ¼ of the sauce to accompany the pork. Just warm up and serve as a garnishing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (120g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 312 (73%)|
|Amt Per Serving||% DV|
|Total Fat 34.7g||46 %|
|Saturated Fat 11.3g||56 %|
|Monounsaturated Fat 13.9g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 105.5mg||32 %|
|Sodium 34mg||1 %|
|Potassium 369.8mg||10 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 26.9g||38 %|
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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: 426
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