Preheat oven at 325 degrees. Salt and pepper all sides of roasts. Put in pans fat side up.
Cook roasts until thermometer reaches 135 (rare). Let stand 15 minutes before carving.
About 10 minutes before roasts are done, mix pudding batter - beat eggs with whisk until foamy, beat in milk and salt, gradually beat in flour until smooth.
After roasts are done, turn oven up to 400 degrees. Spoon off 2 tablespoons of drippings and divide into 12 muffin cups.
Heat muffin pan in oven for 5 minutes, then pour 2 1/2 tablespoons batter into each cup. Bake 30 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (49g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 21 (25%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 72.5mg||22 %|
|Sodium 31.3mg||1 %|
|Potassium 51.2mg||1 %|
|Total Carbohydrate 13.5g||4 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 13.5g|
|Protein 2.7g||4 %|
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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: 84
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