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Braised Pork Loin with Turnip and Potatoes

 

71

Yield

10

servings

Prep

15

min

Cook

3

hrs

Ready

3

hrs

Trans-fat Free, Low Sodium
 

Ingredients

4 pounds pork loin
1 x salt and black pepper
to taste
*
¼ 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
*

Directions

Preheat oven to 350℉ (180℃).

Wipe pork with damp paper towels.

Mix 1 teaspoon salt, ½ teaspoon 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 teaspoon salt and 1/5 teaspoon 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.

 

* not incl. in nutrient facts

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Comments

Carol555
Valrico, United States
 about 9 years ago

4lb pork loin cooked for 3 hours...really?????

happyzhangbo
Lindsay, Canada
 about 9 years ago

It really takes three hours to roast the pork lion and vegetables, and this is right!

Nutrition Facts

Serving Size 265g (9.3 oz)
Amount per Serving
Calories 54348% of calories from fat
 % Daily Value *
Total Fat 29g 44%
Saturated Fat 11g 53%
Trans Fat 0g
Cholesterol 149mg 50%
Sodium 117mg 5%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 6%
Sugars g
Protein 103g
Vitamin A 0% Vitamin C 11%
Calcium 6% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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