Directions:
- Rub 1 teaspoon salt and 1/4 teaspoon pepper over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 30 minutes.
- Meanwhile, in a small saucepan, melt jelly over low heat. Whisk in mustard and 1 teaspoon lemon juice. Brush roast lightly with jelly mixture.
- Bake 30-40 minutes longer or until a thermometer reads 145°, basting once with jelly mixture. Let roast stand for 10 minutes before slicing.
- Stir drippings in pan to loosen browned bits. Pour into a measuring cup; skim fat. Stir the remaining jelly mixture, lemon juice, salt and pepper into drippings; heat through. Serve with the roast. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 151.69 Kcal (635 kJ) | ||
| Calories from fat | 31.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.47g | 5% | |
|---|---|---|---|
| Cholesterol | 74.84mg | 25% | |
| Sodium | 293.89mg | 12% | |
| Potassium | 443.48mg | 9% | |
| Total Carbs | 1.8g | 1% | |
| Sugars | 1.02g | 4% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 25.02g | 50% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 1.2mg | 7% | |
| Calcium | 7.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 127.11 Kcal (532 kJ) | ||
| Calories from fat | 26.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.91g | 5% | |
|---|---|---|---|
| Cholesterol | 62.72mg | 25% | |
| Sodium | 246.27mg | 12% | |
| Potassium | 371.62mg | 9% | |
| Total Carbs | 1.51g | 1% | |
| Sugars | 0.86g | 4% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 20.97g | 50% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 1mg | 7% | |
| Calcium | 6mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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