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10 servings
suggest servings
| 4 | pounds | pork loin | |
| 1 | x | salt and black pepper | to taste |
| 1/4 | teaspoon | allspice | ground |
| 4 | cups | apple cider | |
| 1 | large | turnip | pared, quartered, sliced into 1/3 inch thick pieces |
| 5 | medium | potatoes | |
| 1 | x | paprika | optional |
Preheat oven to 350F.
Wipe pork with damp paper towels.
Mix 1 tsp salt, 1/2 tsp pepper and the allspice; rub into surface of pork.
Place pork, fat side up, in large roasting pan with cover.
Roast, uncovered, 1 hr.
Pour apple cider into bottom of pan.
Add turnip slices.
Roast, covered, 1 hr.
Meanwhile, pare and quarter potatoes.
Remove roasting pan from oven.
Add potatoes to pan drippings around roast.
Baste vegetables with drippings; then sprinkle with 1 tsp salt and 1/5 tsp pepper.
Roast, covered, 1 hour longer, or until turnip and potatoes are tender.
If desired, sprinkle potatoes with paprika.
Remove roast and vegetables to heated platter; keep warm.
Skim off excess fat from drippings.
Over direct heat, bring remaining drippings to boiling; boil, uncovered, 15 min.
Spoon over pork and vegetables.
| % Daily Value* | |
| Total Fat 29.0g | 44% |
| Saturated Fat 11.0g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 149mg | 50% |
| Sodium 117mg | 5% |
| Total Carbohydrate 17.0g | 6% |
| Dietary Fiber 2.0g | 6% |
| Sugars 1.0g | |
| Protein 52.0g | 103% |
| Vitamin A | 0% | Vitamin C | 11% | |
| Calcium | 6% | Iron | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Blanching is a cooking technique whereby food, usually vegetables or fruits, are briefly immersed in boiling, salted water, and then submerged in an...
There are a few problems with the instructions for this recipe. The instructions never tell you to add the spices (nutmeg and cinnamon) or the vanilla. I had mixed the batter and poured it into the pan when I realized I had not added those items.
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