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Pork Roast L'Orange

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Ingredients

4 1.8
POUNDS KG PORK LOIN ROAST
leg, boneless
1 1
EACH EACH GARLIC CLOVES
in 8 slivers
2 473
CUPS ML ORANGE JUICE
½ 118
CUP ML APRICOTS
pured *
½ 2.5
TEASPOON ML CLOVES
ground
1 5
TEASPOON ML GINGER
ground
1 15
TABLESPOON ML VEGETABLE OIL
1 1
X X SALT *
1 1
X X BLACK PEPPER *
Garnish
1 1
X X APPLES
halves *
1 1
X X MANDARIN ORANGES
segments *

Directions

Cut eight ½-inch slits in pork roast and insert garlic slivers.

In a large bowl, combine orange juice, apricots, cloves and ginger.

Place pork roast in marinade.

Refrigerate overnight, turning occasionally.

Preheat oven to 325F(160C).

Remove roast from marinade and place in Dutch oven or heavy saucepan.

Reserve marinade.

Brown meat over high heat in oil. Season with salt and pepper, pour reserved marinade over roast.

Roast in oven for 2 to 3 hours or until meat thermometer inserted in thickest part registers 170F(75C).

Baste occasionally.

During last 10 minutes, brush apple halves with sauce and cook in roasting pan.

Garnish platter with glazed apple halves and mandarin orange segments.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 584g (20.6 oz)
Amount per Serving
Calories 988 40% from fat
 % Daily Value *
Total Fat 44g 68%
Saturated Fat 16g 78%
Trans Fat 0g
Cholesterol 359mg 120%
Sodium 302mg 13%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 2%
Sugars g
Protein 252g
Vitamin A 3% Vitamin C 77%
Calcium 13% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Sugar-Free
 

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