Make sure pork roast is at room temperature before starting. In a small pan combine chicken broth, mustard, salt, pepper, wine, Worcestershire sauce and garlic. Heat over medium low heat till boiling. Add sliced onion and simmer till onion is soft. Meanwhile fry Valdalia onion slices in a shallow pan with olive oil till translucent. Set aside. Place roast in a 11x2 inch roasting pan. Do not use a rack. Pour sauce over the roast and perforate with a fork. If you have a blade meat tenderizer use that instead. The idea is to get the sauce inside the pork roast. Add enough water to just make sure the roast is not sitting in a dry pan. Bake tightly covered at 300 degrees F. for 1 hour or until internal temperature is 145 degrees F. Remove the roast from the oven, uncover and let stand for at least 20 minutes. Cover with cooked Valdalia onions and bake uncovered for 20 minutes at 425 degrees F. if the onions begin to burn tent loosely with foil. Remove from oven and let stand for 10 minutes before carving and serving. While the roast sits pour the sauce in the bottom of the roasting pan into a small pot and boil slowly to thicken slightly. Pour over roast after slicing or serve as a gravy.
The new FDA temperature rules for pork are 145 degrees F. You do not have to cook pork to well done anymore but if you do want this a bit more done then just add some time to the first cooking. The second cooking is just to caramelize the top and make it look pretty.
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|Serving Size: 1 Serving (410g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 197 (39%)|
|Amt Per Serving||% DV|
|Total Fat 21.9g||29 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 10.5g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 193.7mg||60 %|
|Sodium 338.4mg||12 %|
|Potassium 1230.8mg||32 %|
|Total Carbohydrate 7.4g||2 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 6.1g|
|Protein 64g||91 %|
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Calories per serving: 499
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